Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blueberry Shortcake
From Cooking for profit, 1886
Serves 7
Made similarly to strawberry shortcake.
Presented as published in 1886. 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
287Calories
2 gProtein
66 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories287 kcal
Protein1.9 g
Carbohydrates66 g
Sugars53 g
Total Fat2.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Cholesterol3.7 mg
Sodium1 mg
Potassium224 mg
Calcium33 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin C21 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water218 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 295. The excerpt below is the record exactly as published.
Blueberry Shortcake. Made the same way as strawberry shortcake and others as at No. 397. Pick over the blueberries, mix a cup of sugar in two quarts, and stir them about enough to draw juice to disiolve the sugar. Spread on split shortcakes, made large but thin, cut in eighths and serve with cream
Cook this with the app: pantry check, scaling, and the assistant.