Apple or Huckleberry Cakes

Ingredients

• 1 pint sifted flour
• 3/4 teaspoonful salt
• 2 even teasp. baking-powder
• 1 cup butter
• 1/2 cup sugar
• 1 egg, yolk and white beaten separately
• 1 cup milk
• 1 heaping cup huckleberries or thinly sliced apples

Method

1. 1

   Mix the flour, salt, and baking-powder, and sift two or three times.

2. 2

   Have the berries picked over, washed, dried, and sprinkled with flour.

3. 3

   Rub the butter to a cream, add the sugar, and beat again.

4. 4

   Add the yolk well beaten, and then the milk.

5. 5

   Stir this into the flour and beat thoroughly; add the white beaten stiff, and, lastly, the berries, being careful not to break them.

6. 6

   Bake in a shallow pan or in muffin pans about half an hour.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 57. The excerpt below is the record exactly as published.

3^ teaspoonful salt. 3^ teaspoonful soda, sifted into the flour. 1 teaspoonful cream of tartar. cup butter. 1 egg. 1 scant cup milk. 4 sour apples. 2 tablespoonfuls sugar. Mix the dry ingredients in the order given ; rub in the butter ; beat the egg and mix it with the milk ; then stir this into the dry mixture. The dough should be soft enough to spread half an inch thick on a shallow baking- pan. Core, pare, and cut four or five apples into eighths ; lay them in parallel rows on top of the dough, the sharp edge down, and press enough to make the edge penetrate slightly. Sprinkle the sugar on the apple. Bake in a hot oven twent}^ or thirty minutes. To be eaten hot with but- ter as a tea cake, or with lemon sauce as a pudding. The Boston Cook Book. 87 Apple or Huckleberry Cakes. 1 pint sifted flour. 3^ teaspoonf ul salt. 2 even teasp. baking-powder. cup butter. }^ cup sugar. 1 egg, yolk and white beaten sep- arately. 1 cup milk. 1 heaping cup huckleberries or thinly sliced apples

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