Aunt Fanny's Tea Cakes

Ingredients

• three eggs
• one cupful of sugar
• five tablespoonfuls of melted butter
• ten tablespoonfuls of milk
• two teaspoonfuls of baking-powder
• three cupfuls of flour
• Flavor with lemon extract

Method

1. 1

   Beat eggs to foam, add sugar, melted butter, milk, baking powder, and flour.

2. 2

   Flavor with lemon extract and bake in patty pans.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 178. The excerpt below is the record exactly as published.

AUNT FANNY'S TEA CAKES. Beat three eggs to a foam, add one cupful of sugar, five tablespoonfuls of melted butter, ten tablespoonfuls of milk, two teaspoonfuls of baking- powder and three cupfuls of flour. Flavor with lemon extract. Bake in patty pans. Rose Norden. MRS. WORTHINQTON'S COFFEE CAKE. One cupful of white sugar, one-half cupful of butter, one-half cupful of liquid coffee, one-half cupful of molasses; never use syrup in cooking. Take the yolks of four eggs, one teaspoonful each of cinnamon, cloves, nutmeg and soda, two and one-half cupfuls of unsifted flour. Bake in patty pans with a quick oven. M. W. CHOCOLATE SPONGE CAKE. (Made of Ko-nut. ) One-fourth cupful of Ko-nut, one-eighth of a teaspoonful of salt, one and one-half cupfuls of sugar, one-half cupful of cold water, one and one- quarter cupfuls of flour, one-quarter cupful of Baker's cocoa, three level teaspoonfuls of baking-powder, three eggs, one teaspoonful of cinnamon. Cream Ko-nut, salt and sugar together, add yolks of eggs well beaten, then the water and lastly the flour, into which the baking-powder, cinna- mon and cocoa should be sifted. Fold in the stifi^y beaten whites of the eggs. Bake twenty minutes in muffin pans. Myrtie E. Robinson. CHOCOLATE GINGERBREAD FOR BOYS AND GIRLS. (Made of Ko-nut.) Use one cupful of molasses, add a teaspoonful of soda dissolved in a teaspoonful of cold water, one-half teaspoonful each of cinnamon, ginger and salt, one-half cupful of cold water, two cupfuls of flour and two ounces of Baker's chocolate melted in two tablespoonfuls of Ko-nut. Bake in gem pans for twenty minutes. Myrtie E. Robinson. SPICE CAKES. (Made of Ko-nut.) One cupful of molasses, one teaspoonful of soda, one-fourth teaspoon- ful each of salt, cinnamon, allspice and one-eighth of a teaspoonful o! paprica, two tablespoonfuls of vinegar, two-thirds cupful of warm water 248 CAKES, one package of fig mince, three eggs, four cupfuls of flour, one-third cup- ful of Ko-nut melted. Bake in shallow pans twenty-five minutes. Myrtie E. Robinson. ENGLISH WAFERS. Beat the whites and yolks of six eggs separately, then pour in six tablespoonfuls of sugar, three tablespoonfuls of flour and two tablespoon- fuls of arrow-root. Flavor to taste. Willa K. EVERY-DAY TEA CAKES. One and one-half cupfuls of white sugar, two eggs, one-half cupful of butter, one and one-half cupfuls of sweet milk (if you have none use water), two cupfuls of flour and two teaspoonfuls of baking-powder

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