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Boston Tea Cake
From The national course in home economics, 1917
Serves 8
Contributed by E. Harmon.
Presented as published in 1917. 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
406Calories
6 gProtein
89 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein6 g
Carbohydrates89 g
Fiber0 g
Sugars64 g
Total Fat4.2 g
Saturated Fat1.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol54 mg
Sodium207 mg
Potassium108 mg
Calcium149 mg
Iron2.2 mg
Magnesium14 mg
Phosphorus126 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate56 mcg
Choline42 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 166. The excerpt below is the record exactly as published.
BOSTON TEA CAKE. Take two cupfuls of flour, one cupful of milk, two and one-half cup- fuls of sugar, two eggs, three teaspoonfuls of baking-powder and one tablespoonful of melted butter
Cook this with the app: pantry check, scaling, and the assistant.