Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Blueberry Cakes
From The Rural cook book, 1907
Serves 5
Blackberries can be used as a substitute.
Presented as published in 1907. 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
388Calories
11 gProtein
78 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein11 g
Carbohydrates78 g
Fiber0 g
Sugars14 g
Total Fat8.1 g
Saturated Fat1.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol21 mg
Sodium779 mg
Potassium291 mg
Calcium272 mg
Iron4.8 mg
Magnesium35 mg
Phosphorus226 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.7 mcg
Vitamin C7.2 mg
Vitamin A23 mcg
Vitamin E0 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
Folate120 mcg
Choline13 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 70. The excerpt below is the record exactly as published.
Blueberry Cakes. — Measure three cupfuls of sifted flour, add three tea^oonfuls of baking powder, a heaping tablespoonful of sugar and a fespoonful of salt; sift well together. Beat one egg until light; add lYi cupful of milk. Make a well in ihe center of the flour and gradually pour in the liquid, stirring in the flour. In .this way you can keep the batter smooth. Make it to the consistency of cake batter. Melt two 04 THE, RURAL COOK BOOK. level tablespoonfuU of butter^aad add to the batter; then two cupfuls of floured blueberries
Cook this with the app: pantry check, scaling, and the assistant.