Americandessert
Blueberry Cake
From Ransom's family receipt book, 1885, 1885
Presented as published in 1885. 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
1205Calories
30 gProtein
259 gCarbs
5 gFat
Full nutrition (21 nutrients)
Calories1205 kcal
Protein30 g
Carbohydrates259 g
Sugars42 g
Total Fat5.1 g
Sodium5 mg
Potassium726 mg
Calcium100 mg
Iron16 mg
Magnesium95 mg
Phosphorus329 mg
Zinc2.2 mg
Copper0.6 mg
Manganese3.8 mg
Vitamin C36 mg
Vitamin B60.2 mg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Water403 g
As published
This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 14. The excerpt below is the record exactly as published.
one pint of flour. Beat the sugar and butter together, and then the two eggs; next stir the milk with them, and then stir in the flour in which the saleratus and cream of tartar have been thoroughly mixed. Turn it, about an inch deep, into shallow pans, and bake in a quick oven. To be eaten warm. 'B3EK.IHLY CAKE. — Make the same as tea cake, only measure the pint of flour before it is sifted, and stir in one pint of blueberries
Cook this with the app: pantry check, scaling, and the assistant.