This recipe comes from a 1912 magazine. I thought it looked interesting. You often hear of, or eat strawberry shortcake, but I have never thought of using raspberries before. The whole recipe is from scratch, which is the way the ladies of the past cooked.
1 cup sugar
2 cups flour
Pinch of salt
1/2 cup butter
1 cup milk
1 teaspoon vanilla
2 teaspoons baking powder
Cream the sugar and butter, add well-beaten yolks of the eggs. Then mix alternately the milk and flour with the baking powder and salt. Add the vanilla and pour the mixture into greased jelly pans.
3 cups raspberries, slightly mashed, sprinkled with 2 tablespoons sugar
Meringue for the Top
Let 1 cup of mashed berries mixed with 1 tablespoon sugar stand for some time. Beat the whites of the eggs until very stiff and add 4 tablespoons sugar. Then beat this until it is stiff. Add 3 drops of lemon juice or extract. Beat into this the mashed berries and put it all in a hot oven for a few minutes, but do not brown. (Note: Eggs must reach a temperature of 160 degrees F. for safety.)