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Blueberry Tea Cake

A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).

A historical recipe

Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.

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.

Ingredients

Method

  1. 3 tablespoons Cottolene.
  2. 1/2 cup sugar.
  3. 1 egg.
  4. 2-2/3 cups bread flour.
  5. 4 teaspoons baking powder.
  6. 1 teaspoon salt.
  7. 1 cup milk.
  8. 3/4 cup berries.
  9. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly.
  10. Add egg beaten thick and light.
  11. Mix and sift flour (except three tablespoons), baking powder and salt;
  12. add to first mixture alternately with milk.
  13. Sprinkle remaining flour over berries and fold them in quickly.
  14. Bake in well greased shallow pan thirty minutes in a moderate oven.
  15. Serve hot with Hard Sauce or cream, or with butter.

Plating

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