Ruth Clapper'S Shortcake

Name: Ruth Clapper'S Shortcake
Yield: 4 servings
Ingredients: 2 c. flour; 1/2 tsp. salt; 1/4 c. sugar; 3 tsp. baking powder; 3/4 c. milk or enough to make a soft batter; 1 egg; 1/3 c. butter, softened

Vegetarian Dairy

Be the first to rate this recipe

Ingredients

2 c. flour ⓘ
1/2 tsp. salt ⓘ
1/4 c. sugar ⓘ
3 tsp. baking powder ⓘ
3/4 c. milk or enough to make a soft batter ⓘ
1 egg ⓘ
1/3 c. butter, softened ⓘ

Instructions

Sift dry ingredients together.
Mix with egg and milk.
Do not beat.
Bake in a lightly greased pin tin at 400° for 20 to 25 minutes.
Watch carefully, so not to overbrown.
Test with a straw. Cut into pie-shaped servings.
Split each while hot.
Butter same. Serve with topping of sugared strawberries or other desired fruit.

Nutrition & Diet Analysis (per serving)

559 kcal 28% DV

Protein Fat Carbs

Macronutrients

Protein 6.4g 13% DV

Total Fat 29.7g 38% DV

Carbs 70.6g 26% DV

Fiber 1.9g 7% DV

Sugar 11.6g 23% DV

Electrolytes

Sodium 12492.2mg 100% DV

Potassium 294mg 6% DV

Cholesterol 141mg 47% DV

Vitamins & Minerals

Vitamin A 62.8mcg 7% DV

Vitamin C 13mg 14% DV

Vitamin D 0.4mcg 2% DV

Calcium 1644.3mg 100% DV

Iron 6.1mg 34% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Broccoli Tofu Stir Fry Vegetarian 3 Pts Recipe

Creamy Spinach cooked in Thermomix

Hallibut Fish Parcel

Chocolate pleasure

Ww Modified Double Chocolate Brownies

Old Fashion Ginger Snaps