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Huckleberry Short Cake

Name: Huckleberry Short Cake
Yield: 4 servings
Ingredients: One quart of huckleberries; four cupfuls of flour; two cupfuls of milk; two eggs; two tablespoonfuls of butter; or one tablespoonful of cottolene; two teaspoonfuls of baking-powder; Sift the salt with the flour

From Harper's cook book encyclopædia, 1902

Serves 4

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

652Calories

22 gProtein

123 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories652 kcal

Protein22 g

Carbohydrates123 g

Fiber0 g

Sugars6 g

Total Fat14 g

Saturated Fat3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol123 mg

Sodium343 mg

Potassium390 mg

Calcium353 mg

Iron8.4 mg

Magnesium52 mg

Phosphorus358 mg

Zinc1.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.7 mcg

Vitamin C6.3 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.3 mg

Folate212 mcg

Choline95 mg

Caffeine0 mg

Water344 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 62. The excerpt below is the record exactly as published.

Huckleberry Short Cake. — One quart of huckleberries, four cupfuls of flour, two cupfuls of milk, two eggs, two table - spoonfuls of butter, or one table-spoonful of butter and one table- spoonful of cottolene, two teaspoonfuls of baking-powder. Sift the salt with the flour

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