This week, the spam folder brought me Huckleberry Shortcake.
So… I know that Huckleberry Finn is a book by Mark Twain and it’s even available online at Project Gutenberg.
I had no idea a huckleberry was an actual berry. Wikipedia says it’s even the state fruit of Idaho. And it’s available in the Pacific Northwest. It doesn’t tell me where to find it around here, though. I looked, but the local grocery store has no huckleberries, so I couldn’t make this recipe. I can show you what it looks like though:
HUCKLEBERRY SHORTCAKE Place in a mixing bowl Three-quarters cup of sugar, One egg, Four tablespoons of shortening, Two cups of flour, Four teaspoons of baking powder, Three-quarters cup of water. Beat and mix and then pour into well-greased oblong pan and bake in a moderate oven twenty minutes. Cool and then split, and fill with the prepared berries and serve with custard sauce. To prepare the huckleberries for the shortcake, place in a saucepan Two cups of stewed huckleberries, One-half cup of cornstarch, One cup of brown sugar. Stir to dissolve and then bring to a boil and cook slowly for five minutes. Add one-half teaspoon of nutmeg and then cool and use for the filling.
I did some poking around and found this recipe in “Mrs Wilson’s Cook Book: Numerous New Recipes Based on Present Economic Conditions”. Apparently Mrs. Wilson was the instructor of cooking for the US Navy and this book was published in 1920. This blurb from the book is really interesting:
FORMERLY QUEEN VICTORIA'S CUISINIERE AND INSTRUCTOR DOMESTIC SCIENCE, UNIVERSITY OF VIRGINIA SUMMER SCHOOL, CHARLOTTEVILLE, VIRGINIA
Wow, she started out as Queen Victoria’s cook and became an instructor for the US Navy. How interesting her life must have been! Working for the Queen in England and moving to the US to instruct the Navy. And think, I managed to not burn the coffee this morning.
Until next time, toodles!