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Belvedere Tea Cakes
From Recipes for the million, 1891
Serves 24
Presented as published in 1891. 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
339Calories
11 gProtein
66 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein11 g
Carbohydrates66 g
Fiber0 g
Sugars1 g
Total Fat7.6 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol45 mg
Sodium119 mg
Potassium157 mg
Calcium46 mg
Iron4.8 mg
Magnesium26 mg
Phosphorus128 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate138 mcg
Choline29 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 18. The excerpt below is the record exactly as published.
BELVEDERE TEA CAKES.— Take a piece of butter the size of an egg, with the same quantity of lard, and mix them well into a quartern of flour ; then beat up four eggs till they are light, and add thereto a pint of milk ; pour these gradually on to the flour, and add a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.