In honor of President Barack Obama, I thought I'd post a recipe from a Lincoln.
Well, okay, it is not from President Abraham Lincoln. But that is probably for the best. After all, who knows if he could cook? Instead, this recipe is adapted from a cookbook written by the renown Mary Johnson Bailey Lincoln.
The cookbook is Mrs. Lincoln's Boston Cook Book: What To Do and What Not To Do in Cooking. And the recipe is for the most scrumptious (and easy) shortcakes you have ever indulged in.
And I bet Barack Obama would like them, too.
Vegetarian recipe for shortcakes
This version is adapted from John Thorne's Griddle Shortcakes which, in turn, was adapted from Mary Lincoln's book. Which means, if you want to make your own adaption, go ahead and jump on the bandwagon!
1/2 teaspoon salt, scant
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 cups flour, measured and sifted
4 tablespoons (1/2 stick) unsalted butter
1 cup sour cream
Stir salt, baking soda and cream of tartar together and sift with flour. Combine flour and butter together into the consistency of oatmeal by rubbing together quickly and gently with your fingers. Add sour cream, cutting it into the dough with a knife, until just blended. Scrape dough onto floured surface, shape into a round, and roll out gently until 1/2 inch thick.
Cut into rounds or wedges and set on preheated and lightly greased griddle on low heat. When puffed up, put a sliver of butter on top of each and turn over. When browned on the other side, remove from heat.
Split each shortcake with your fingers and put cream and strawberries on each half.