Huckleberry Cake
From Wilkes County Home Demonstration Club cook book, 1947
Mrs. C. F. Bretholl, Moravian Falls Club
Presented as published in 1947. 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
4531Calories
31 gProtein
402 gCarbs
321 gFat
Full nutrition (34 nutrients)
Calories4531 kcal
Protein31 g
Carbohydrates402 g
Fiber0 g
Sugars207 g
Total Fat321 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium994 mg
Potassium530 mg
Calcium721 mg
Iron15 mg
Magnesium84 mg
Phosphorus588 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate401 mcg
Choline22 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 18. The excerpt below is the record exactly as published.
HUCKLEBERRY CAKE 1 cup sugar % cup milk 2 t. baking powder 1% cup shortening 2 cups flour 1 pint fresh huckleberries dredged with flour
Cook this with the app: pantry check, scaling, and the assistant.