Huckleberry Short Cake

Name: Huckleberry Short Cake
Ingredients: 2 cups sugar; 1/2 cup butter; 1 teaspoon salt; 1 pint milk; 2 heaping teaspoons Royal Baking Powder; 3 cups flour; 1 quart washed and well-drained huckleberries; more flour to make a very thick batter

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

3555Calories

61 gProtein

794 gCarbs

111 gFat

Full nutrition (34 nutrients)

Calories3555 kcal

Protein61 g

Carbohydrates794 g

Fiber0 g

Sugars425 g

Total Fat111 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol310 mg

Sodium3331 mg

Potassium1272 mg

Calcium1479 mg

Iron25 mg

Magnesium165 mg

Phosphorus1799 mg

Zinc4.9 mg

Copper0.6 mg

Manganese2.9 mg

Vitamin D4.7 mcg

Vitamin C25 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)2.6 mg

Niacin (B3)29 mg

Folate602 mcg

Choline87 mg

Caffeine0 mg

Water1301 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 41. The excerpt below is the record exactly as published.

Huckleberry Short Cake.— 2 cups sugar. Ml cup butter, 1 teaspoon salt, 1 pint milk, 2 heaping teaspoons Royal Baking Powder sifted into 3 cups flour, 1 quart washed and well- drained huckleberries, more flour to make a very thick batter

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