Whortleberry Cake
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 29. The excerpt below is the record exactly as published.
WHORTLEBERRY CAKE. Six eggs beaten separately, one pound of sugar, three-fourths pound of butter, one quart of flour, one-half pint of sifted meal, one teaspoonful of soda, and a little mace. After mixing, stir in one quart of berries
Cook this with the app: pantry check, scaling, and the assistant.