Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups hour
- four teaspoons baking powder
- two teaspoons sugar
- three-fourths cup milk
- three tablespoons butter
- one tablespoon melted butter
- one-half pound dried apricots
- two cups water
- one cup sugar to juice of apricots poured ofif
- two silver knives
Directions
Two cups Hour, four teaspoons baking powder, one- lialf teaspoon salt, two teaspoons sugar, three-fourths cup milk, three tablespoons butter. Mix dry ingredients, sift twice, work in butter by cutting with two silver knives and add milk gradually. Toss on floured board. Pat or roll out, cut in individual cakes, spread with one tablespoon melted butter and bake in a hot oven twelve minutes.
Apricots. — Wash one-half pound dried apricots and soak over night in two cups water, x^dd one cup sugar to juice of apricots poured ofif, boil five minutes, add to fruit and let cool. Save the best pieces for the top of the short cake. The remainder may be put through a colander. Split short cake, place soft fruit between lay- ers, place whole fruit on top and add whipped cream.
Alice Howe.