Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Blueberry Cake
From The Times cook book, no. 2, 1905
Serves 5
Best served hot.
Presented as published in 1905. 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
363Calories
10 gProtein
72 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories363 kcal
Protein10 g
Carbohydrates72 g
Fiber0 g
Sugars29 g
Total Fat6.7 g
Saturated Fat1.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol87 mg
Sodium470 mg
Potassium228 mg
Calcium194 mg
Iron3.6 mg
Magnesium26 mg
Phosphorus191 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.9 mcg
Vitamin C5.4 mg
Vitamin A48 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate90 mcg
Choline67 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 71. The excerpt below is the record exactly as published.
BLUEBERRY CAKE. Miss C. Hernstein, No. 2302 Budlong avenue, Los An- geles.— Mix one-half teaspoon of salt and two teaspoons baking powder with two cups sifted flour. Cream, one heaped tablespoon of but- ter with one-half cup of sugar; add the well- beaten yolks of two eggs, one cup of milk, the flour mixture and then the stiffly beaten whites. When well mixed stir in one and one-half cups of blueberries
Cook this with the app: pantry check, scaling, and the assistant.