Marlborough Shortcake in 1920

Boston Sunday Globe, Boston, Massachusetts June 6, 1920, page 61

  • 1 cup pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • milk
  • applesauce
  • raisins (optional)

Make dough of 1 level cup sifted pastry flour, 1 level teaspoon baking powder, 1/2 teaspoon salt and 1 tablespoon butter rubbed in, wet with milk to make dough as stiff as for biscuits. Put in greased pan and pat down with floured spoon. Bake till crisp and well browned, turn upside down on plate and spread with butter, cover with hot apple sauce (I used red baked apple sauce), sprinkle with 1/4 cup sugar mixed with 1/4 teaspoon cinnamon, put bits of butter on top and set in oven till butter is melted. Serve hot. For raisin shortcake add 1/2 cup chopped raisins to the flour and omit the sugar and spice on top, serving with or without cream. –Ivecombac.

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