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Blueberry Cake

Name: Blueberry Cake
Yield: 8 servings
Cuisine: American
Ingredients: Four cups flour; one cup milk; one cup sugar; two eggs; half a cup melted butter; one and a half teaspoons cream tartar; one teaspoon baking soda; one pint of berries rubbed in a dish of flour

From The Toronto Cook Book, 1915

Serves 8

Presented as published in 1915. 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

461Calories

10 gProtein

76 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories461 kcal

Protein9.5 g

Carbohydrates76 g

Fiber0 g

Sugars27 g

Total Fat14 g

Saturated Fat7.8 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol79 mg

Sodium215 mg

Potassium303 mg

Calcium60 mg

Iron3.8 mg

Magnesium22 mg

Phosphorus127 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A122 mcg

Vitamin E0.5 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate107 mcg

Choline45 mg

Caffeine0 mg

Water45 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.

Blueberry Cake Four cups flour, one cup milk, one cup sugar, two eggs, half a cup melted butter, one and a half teaspoons cream tartar, one teaspoon baking soda, one pint of berries rubbed in a dish of flour

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