vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Huckleberry Cake
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Presented as published in 1913. 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
789Calories
17 gProtein
148 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories789 kcal
Protein17 g
Carbohydrates148 g
Fiber0 g
Sugars37 g
Total Fat16 g
Saturated Fat8.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol39 mg
Sodium207 mg
Potassium297 mg
Calcium237 mg
Iron7.7 mg
Magnesium44 mg
Phosphorus253 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C4.2 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9 mg
Folate201 mcg
Choline17 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 70. The excerpt below is the record exactly as published.
Huckleberry Cake. 3 eggs. 1/2 cup sugar. 3 tablespoons melted butter. 1 cup milk. U/i pints flour. 1 teaspoon baking powder. 1 pint huckleberries
Cook this with the app: pantry check, scaling, and the assistant.