American Tea Cake

Name: American Tea Cake
Ingredients: 1 pound flour; J ounce baking-powder; i ounce salt; 2 ounces butter; 4 pint milk; 2 eggs beaten up in the milk

From English and French cookery, 1890

Currants or sultana raisins can be added.

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1814Calories

57 gProtein

366 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1814 kcal

Protein57 g

Carbohydrates366 g

Fiber0 g

Sugars12 g

Total Fat61 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol162 mg

Sodium7110 mg

Potassium997 mg

Calcium1231 mg

Iron27 mg

Magnesium155 mg

Phosphorus1057 mg

Zinc4.3 mg

Copper0.7 mg

Manganese3.5 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.3 mg

Niacin (B3)31 mg

Folate726 mcg

Choline43 mg

Caffeine0 mg

Water270 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 83. The excerpt below is the record exactly as published.

American Tea Cake. — Mixl pound flour, J ounce baking-powder, and i ounce salt ; rub in 2 ounces butter ; make an elastic dough with 4 pint milk ; roll out the dough ; cut it into round cakes, and bake these on a buttered tin in a hot oven for about 15 minutes. 2 eggs beaten up in the milk make richer cakes, and 3 ounces of sugar may be substituted for salt. Currants or sultana raisins are sometimes introduced. Cheap Cake. — 2J pounds flour

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