Whortleberry Cake

Name: Whortleberry Cake
Ingredients: One quart of flour; one quart of berries; one and a half cups of sugar; two teaspoons of baking powder; water enough to make a batter about as stiff as pound cake; salt to taste

From Cooks in clover, 1889

Miss S. M. Gill.

Presented as published in 1889. 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

3002Calories

55 gProtein

691 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories3002 kcal

Protein55 g

Carbohydrates691 g

Fiber0 g

Sugars301 g

Total Fat8.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium953 mg

Potassium690 mg

Calcium620 mg

Iron29 mg

Magnesium137 mg

Phosphorus736 mg

Zinc3.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline0 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from Cooks in clover (1889), page 41. The excerpt below is the record exactly as published.

Whortleberry Cake. — One quart of flour, one quart of berries, one and a half cups of sugar, two teaspoons of baking powder, water enough to make a batter about as stiff as pound cake, salt to taste

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