Blueberry Cake
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- 1 generous pint of flour.
- 1/2 pint of milk.
- 1 gill of sugar.
- 2 heaped teaspoonfuls of baking powder.
- 2 tablespoonfuls of butter.
- 1/2 teaspoonful of salt.
- 1 egg.
- 1/2 pint of blueberries.
- Mix the baking powder, sugar, and salt with the flour, and rub through a sieve.
- Rub the butter into this mixture.
- Beat the egg till light, and add the milk to it.
- Add this to the dry ingredients, and beat well.
- Now add the berries, stirring as little as possible.
- Spread the mixture in a well buttered shallow baking pan, having it about an inch and a half thick.
- Bake in a moderately hot oven for about twenty-five minutes.
- Serve hot.
- The batter may be put in buttered muffin tins, and baked for about twenty minutes.
- This will fill twelve muffin cups.