Huckleberry or Blueberry Cake

Name: Huckleberry or Blueberry Cake
Ingredients: 3 tbsps. shortening; 1 cup sugar; 1 egg; 34 cup milk; 2 teaspoons baking powder; 1% cups flour or enough to make a batter; 114% cups floured berries

From The Williamston cook book, 1950

Serve hot with or without butter or lemon sauce.

Presented as published in 1950. 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

1934Calories

30 gProtein

352 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1934 kcal

Protein30 g

Carbohydrates352 g

Fiber0 g

Sugars205 g

Total Fat50 g

Saturated Fat3.1 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol196 mg

Sodium1049 mg

Potassium455 mg

Calcium689 mg

Iron13 mg

Magnesium69 mg

Phosphorus580 mg

Zinc2.4 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A107 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate324 mcg

Choline162 mg

Caffeine0 mg

Water130 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 11. The excerpt below is the record exactly as published.

HUCKLEBERRY OR BLUEBERRY CAKE 3 tbsps. shortening * 1 cup sugar 1 egg 34 cup milk 2 teaspoons baking powder 1% cups flour or enough to 114% cups floured berries

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