Dessert
Huckleberry cake
Marion Harland’s original method for Huckleberry cake, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Sift a scant quart of flour twice with two teaspoonfuls of baking-powder.
- Cream together one cupful of butter and two of sugar, add to them five beaten eggs, a cup and a half of milk, a half-teaspoonful, each, of powdered cinnamon and nutmeg and the prepared flour.
- Last of all, stir in a cupful of huckleberries thoroughly dredged with flour.
- This excellent cake is better when twenty-four hours old than when freshly baked.
Historical transcription
Source method
- 1
Sift a scant quart of flour twice with two teaspoonfuls of baking-powder. Cream together one cupful of butter and two of sugar, add to them five beaten eggs, a cup and a half of milk, a half-teaspoonful, each, of powdered cinnamon and nutmeg and the prepared flour. Last of all, stir in a cupful of huckleberries thoroughly dredged with flour. Bake in greased muffin tins in a steady oven.
- 2
This excellent cake is better when twenty-four hours old than when freshly baked.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.