Americandessert
Blueberry Cake
From Miss Parloa's kitchen companion, 1887
Serves 7
This cake is fruity and delicious.
Presented as published in 1887. 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
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 404. The excerpt below is the record exactly as published.
a table-spoonful of butter and a cupful of sugar, and when they are well mixed add two well- beaten eggs. Continue the beating for a while, and then add a cupful of sweet milk. Put two cupfuls of sifted flour into a sieve with three teaspoonfuls of baking- powder, and after mixing the two ingredients well, sift them into the bowl containing the first mixture. Stir 766 MISS PARLOA'S KITCHEN COMPANION. well, and season with a slight grating of nutmeg. Pour the mixture into two buttered shallow pans, and bake in a moderate oven for twenty minutes. * Blueberry Cake. For two sheets of cake take a cupful of sugar, a table- spoonful of butter, an egg, three cupf uls of blueberries, — or more, if you choose, — a cupful of milk, two cupf uls and a half of sifted flour, three teaspoonfuls of baking- powder, and a light grating of nutmeg. Bub the butter and sugar together. Break the egg upon this mixture, and beat thoroughly; then add the milk, and next the flour, in which the nutmeg and baking- powder have been mixed. Beat quickly and vigorously, and afterward stir in the berries very gently. Pour into buttered pans, and bake in a rather hot oven for thirty- five minutes. * Poverty Cake. Make this of one cupful of sugar, two cupfuls and a half of sifted flour
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