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Blueberry Tea Cakes
From Superior cook book, 1905
Serves 4
Mrs. ('. W. Jarvis
Presented as published in 1905. 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
568Calories
10 gProtein
127 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein10 g
Carbohydrates127 g
Fiber0 g
Sugars69 g
Total Fat9 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium2686 mg
Potassium324 mg
Calcium240 mg
Iron4.4 mg
Magnesium35 mg
Phosphorus201 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.6 mcg
Vitamin C14 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate100 mcg
Choline11 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 98. The excerpt below is the record exactly as published.
Blueberry Tea Cakes. Cream together 2 tablespoonfuls of buttei' and 1 cupful of sugar; add to them 2 eggs beaten very light, 1 cupful milk, 2 cuj)fuls Dousnian's Best Patent flour with wliich have been sifted 2 teaspoonfuls of baking powder, and 1 saltspoonful of salt. Dredge 3 cupfuls of blueberries with flour
Cook this with the app: pantry check, scaling, and the assistant.