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Huckleberry Shortcake

Name: Huckleberry Shortcake
Yield: 5 servings
Cuisine: American
Ingredients: one cup of sugar; quarter of a cup of butter; two eggs; a cup of milk; three cups of flour; two teaspoons of baking powder; a tablespoon of flour for dredging

From The home cook book, 1905

Serves 5

Serve split with butter or thick cream.

Presented as published in 1905. 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

495Calories

12 gProtein

102 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories495 kcal

Protein12 g

Carbohydrates102 g

Fiber0 g

Sugars43 g

Total Fat14 g

Saturated Fat1.5 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol105 mg

Sodium238 mg

Potassium208 mg

Calcium192 mg

Iron4.9 mg

Magnesium29 mg

Phosphorus213 mg

Zinc1 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A48 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.2 mg

Folate132 mcg

Choline67 mg

Caffeine0 mg

Water68 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 150. The excerpt below is the record exactly as published.

HUCKLEBERRY SHORTCAKE Mix together one cup of sugar and quarter of a cup of butter. Beat two eggs and stir them with the sugar, adding a cup of milk, and afterward gradually three cups of flour into which two teaspoons of baking powder have been sifted. Reserve a tablespoon of flour for dredging

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