Huckleberry-Cake

A historical recipe from Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking, by Catharine Esther Beecher (1873).

A historical recipe

Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking; also, Many Directions for Securing Health and Happiness, by Catharine Esther Beecher (1873). Project Gutenberg eBook #55734.

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

Also printed in: The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893).

Source and licence

From Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking, by Catharine Esther Beecher (1873). Digitised by Project Gutenberg, eBook #55734 (https://www.gutenberg.org/ebooks/55734). 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.

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Ingredients

Method

One quart of huckleberries, three cups of sugar, three cups of flour, six eggs, one cup of sweet milk, and one tea-spoonful of soda dissolved in a little hot water.
Cream the butter and sugar, and add the beaten yelks.
Then add the milk, flour, and two grated nutmegs.
Then add the whites, whipped to a stiff froth, and the berries, gently, so as not to mash them.
An excellent cake.
Currants and other berries may be used in the same way.
If very sour, add more sugar.
If doubtful of raising it enough, add a tea-spoonful of soda;
or, more surely, a bit of sal volatile the size of a hickory-nut.