Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
868
Calories
28g
Protein
26g
Fat
129g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cup butter
- two-thirds cup milk
- one-half cups blueberries in flour
- three-fourths cups flour
- two eggs
- one heaping teaspoon baking powder
- one-half teaspoon
Directions
1
Two eggs, one-half cup butter and one-half cup sugar creamed together, two-thirds cup milk, one and one-half cups blueberries in flour. (If canned, drain and have as dry as possible.) One heaping teaspoon baking powder, one and three-fourths cups flour, one-half teaspoon (scant) salt. Put together like a cake, adding blueberries last. These make a nice dessert by using the juice for a sauce. Mrs. Oscar L. McMurry.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive