Huckleberry Cake

Name: Huckleberry Cake
Ingredients: One quart of flour; one teaspoonful of salt; two of baking powder; one pint of huckleberries; half a cup of butter; two eggs; two cups of sweet milk; two cups of sugar

From The easiest way in housekeeping and cooking, 1881

Presented as published in 1881. 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

3698Calories

69 gProtein

831 gCarbs

106 gFat

Full nutrition (34 nutrients)

Calories3698 kcal

Protein69 g

Carbohydrates831 g

Fiber0 g

Sugars402 g

Total Fat106 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol624 mg

Sodium3485 mg

Potassium851 mg

Calcium761 mg

Iron33 mg

Magnesium151 mg

Phosphorus954 mg

Zinc5 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D2 mcg

Vitamin C13 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.8 mg

Niacin (B3)35 mg

Folate850 mcg

Choline294 mg

Caffeine0 mg

Water552 g

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 109. The excerpt below is the record exactly as published.

Huckleberry Cake. One quart of flour ; one teaspoonful of salt and two of baking powder sifted with the flour ; one pint of huckle- berries ; half a cup of butter ; two eggs ; two cups of sweet milk ; two cups of sugar

Cook this with the app: pantry check, scaling, and the assistant.