Huckleberry Cake
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 52. The excerpt below is the record exactly as published.
Huckleberry Cake. — One cup butter, two cups sugar, three cups flour, five eggs, one cup sweet milk, one teaspoon soda, dissolv- ed in hot water, one teaspoon each of nutmeg and cinnamon, one quart berries, dredged well with flour. Stir them in carefully. Bake in loaf. Best day after made. Marbled Fig Cake. — Light part, one cup sugar, one-third cup butter, one-third cup sweet milk, four eggs, whites only, one and one-half teaspoons oaking powder, one and one-half cups flour. Dark part : one-half cup brown sugar, one-third cup butter, one CAKE MAKING. Ql lA^ third cup milk, one teaspoon baking powder, one cup flour, four egg yolks and one whole egg, one teaspoon allspice, one teaspoon cinnamon
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