Huckleberry Cake

Ingredients

• one-half cupful of milk
• one-half cupful of brown sugar
• one tablespoonful of butter
• two cupfuls of unsifted flour
• a heaping teaspoonful of baking-powder
• a deep layer of huckleberries
• one-half pint of milk
• two eggs
• one tablespoonful of sugar
• a little vanilla

Method

1. 1

   Make a sponge with milk, brown sugar, butter, flour, and baking powder.

2. 2

   Divide into three parts, flatten, layer with huckleberries, sugar, and custard made of milk, eggs, sugar, and vanilla.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 171. The excerpt below is the record exactly as published.

HUCKLEBERRY CAKE. Make a. sponge of one-half cupful of milk, one-half cupful of brown sugar, one tablespoonful of butter, two cupfuls of unsifted flour and a heaping teaspoonful of baking-powder; this quantity makes three cakes by dividing it into three parts. Lay each part upon a pie plate and flatten it well with the palm of the hand. You can't roll this, as it is too soft. Of course, the huckleberries have been picked nice and clean, so put on a deep layer of them first. Put sugar over the berries and pour a custard over them. This custard is made of one-half pint of milk, two eggs, one tablespoonful of sugar and a little vanilla

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