German Huckleberry Cake

Ingredients

• Line a cake pan, that will hold enough for six persons, with thin dough.
• sprinkle on a handful of sugar mixed with a little powdered cinnamon
• one-quarter pound of sugar
• one pint of milk
• three eggs

Method

1. 1

   Fill the dough with cleaned huckleberries, sprinkle with sugar and cinnamon, and bake.

2. 2

   Mix sugar with milk and eggs, strain, and pour over the cake when nearly done.

3. 3

   Set back in the oven until the custard is set.

4. 4

   When cold, dust with powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 140. The excerpt below is the record exactly as published.

German huckleberry cake Rolls American dairy cheese Coffee Coffee DINNER Consomme Creole Salt codfish, Biscayenne Braised sweetbreads, sauce Soubise Roast squab Boiled onions Broiled fresh mushrooms Chateau potatoes Lettuce and grapefruit salad Baked blackberry roll Coffee Cold poached eggs, a 1'estragon. Select four nice lettuce leaves and place a cold poached egg on each. Cover with sauce mayonnaise, and lay four leaves of tarragon crosswise over each egg. German huckleberry cake. Line a cake pan, that will hold enough for six persons, with thin dough. (See dough for German cake). Fill with cleaned huckleberries, sprinkle on a handful of sugar mixed with a little powdered cinnamon, and bake. Then mix one-quarter pound of sugar with one pint of milk and three eggs

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