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Berry Tea-Cakes

Name: Berry Tea-Cakes
Yield: 2 servings
Ingredients: one cup of sugar; two eggs; one and a half cups of milk; one heaping teaspoonful of baking powder; a piece of butter the size of an egg; and flour sufficient to make a stiff batter; a pint bowl of fruit

From Original White House Cookbook, 1887

Serves 2

Best served with butter.

Presented as published in 1887. 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

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 166. The excerpt below is the record exactly as published.

BERRY TEA-CAKES. Nice little tea-cakes to be baked in muffin-rings are made of one cup of sugar, two eggs, one and a half cups of milk, one heaping teaspoonful of baking powder, a piece of butter the size of an egg and flour sufficient to make a stiff batter. In this batter stir a pint bowl of fruit

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