Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Blueberry Breakfast Cake
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
407Calories
12 gProtein
82 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein12 g
Carbohydrates82 g
Fiber0 g
Sugars18 g
Total Fat6.1 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol49 mg
Sodium1203 mg
Potassium267 mg
Calcium222 mg
Iron5 mg
Magnesium33 mg
Phosphorus211 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.7 mcg
Vitamin C7.2 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate125 mcg
Choline38 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 15. The excerpt below is the record exactly as published.
BLUEBERRY BREAKFAST CAKE. Sugar, 3 tablespoons. Milk, 1 cup. Butter, 1 tablespoon. Flour, 3 cups. Egg, 1. Baking powder, 2i/o teaspoons. Salt, 2 teaspoons. Blueberries, 1 pint.
Cook this with the app: pantry check, scaling, and the assistant.