Raspberry Shortcake (Recipe from 1911)

Raspberry Shortcake (Recipe from 1911) >>>

New Zealand Herald, Volume XLVIII, Issue 14739, 22 July 1911, Page 6 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

recipe converted to metric measurements:

Ingredients:

• 340 g flour (three-quarters of a pound)

• 5 g baking soda (one teaspoonful of carbonate of soda)

• a pinch of salt

• 1–2 tablespoons castor sugar (to taste)

• about 140 ml sour milk or cream (a gill)

• fresh raspberries (or strawberries)

• additional castor sugar for sweetening the fruit

Method:

1. Sieve the flour into a basin.

2. Stir the baking soda into the sour cream (or sour milk). Before it ceases to foam, mix it into the flour to form a stiff dough that can be rolled out easily.

3. Roll out the dough and stamp it into rounds with a small cutter.

4. Spread each round with a little butter and place one on top of another.

5. Add a little more baking soda (5 ml / one teaspoon) if necessary.

6. Bake in a quick oven (about 200–220°C).

7. Once cooked, split the rounds apart, spread a thick layer of sweetened raspberries (mixed with castor sugar) on one half, and place the other half on top.

8. Arrange on a dish and serve.