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Huckleberry Cake

A historical recipe from Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887).

A historical recipe

Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Project Gutenberg eBook #69171.

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 Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Digitised by Project Gutenberg, eBook #69171 (https://www.gutenberg.org/ebooks/69171). 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

  1. One cup of sugar, one cup of milk, two and one-half cups of flour, one egg, butter the size of an egg, two teaspoons of baking powder, one and one-half cups of huckleberries.
  2. To be eaten hot with butter.
  3. This makes a very delicate tea rusk by leaving out the huckleberries, and using only half a cup of sugar.
  4. MRS.
  5. SAGE.