vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Huckleberry Cake
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
[Mrs. E. E. S., Pa.]
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
669Calories
13 gProtein
147 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein13 g
Carbohydrates147 g
Fiber0 g
Sugars69 g
Total Fat15 g
Saturated Fat1.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol98 mg
Sodium371 mg
Potassium202 mg
Calcium274 mg
Iron5.8 mg
Magnesium30 mg
Phosphorus232 mg
Zinc1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C4.2 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate142 mcg
Choline56 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 28. The excerpt below is the record exactly as published.
Huckleberry Cake To 1 cup sugar add 3 tablesp butter, 1 egg, % cup milk, 2 cups flour sifted with 2 teasp baking powder. Lastly stir in 1 pt fresh huckleberries
Cook this with the app: pantry check, scaling, and the assistant.