Aunt Elinor's Tea Cakes

Name: Aunt Elinor's Tea Cakes
Ingredients: 2 cupsful pastry flour; J-^ teaspoonful salt; H cupful Sultana raisins; 2 tablespoonsful butter; J^ cupful brown sugar; 2 eggs; 3 teaspoonsful baking powder

From The Aunts' Cook Book, 1922

Split, butter, and serve very hot.

Presented as published in 1922. 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

1751Calories

38 gProtein

382 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories1751 kcal

Protein38 g

Carbohydrates382 g

Fiber3.1 g

Sugars169 g

Total Fat36 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol435 mg

Sodium1903 mg

Potassium1354 mg

Calcium1037 mg

Iron7.1 mg

Magnesium115 mg

Phosphorus850 mg

Zinc3.5 mg

Copper0.7 mg

Manganese1.9 mg

Vitamin D2 mcg

Vitamin C3 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K3.6 mcg

Vitamin B60.7 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.8 mg

Folate51 mcg

Choline307 mg

Caffeine0 mg

Water127 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 40. The excerpt below is the record exactly as published.

2 cupsful pastry flour J-^ teaspoonful salt H cupful Sultana raisins 2 tablespoonsful butter J^ cupful brown sugar 2 eggs 3 teaspoonsful baking powder

Cook this with the app: pantry check, scaling, and the assistant.