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Individual Berry Cakes
From The national course in home economics, 1917
Serves 6
Recipe by Mrs. L. a. B.
Presented as published in 1917. 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
156Calories
5 gProtein
33 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein4.7 g
Carbohydrates33 g
Fiber0 g
Sugars0.2 g
Total Fat4.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol11 mg
Sodium160 mg
Potassium64 mg
Calcium101 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus83 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0.7 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 177. The excerpt below is the record exactly as published.
INDIVIDUAL BERRY CAKE5. (Blackberry, Blueberry, Strawberry or Peach.) Take one pint of flour, two teaspoonfuls of baking-powder, a little salt; sift together, then rub in two even tablespoonfuls of butter. Add enough milk to make a soft dough. Pour on bread board and pat down. Take a large round cutter and cut out the cakes. Lay on buttered pan and bake in quick oven. When done pull apart, spread with butter and lay over fresh ripe berries
Cook this with the app: pantry check, scaling, and the assistant.