Cake, American Tea

Name: Cake, American Tea
Ingredients: one pound of flour; half a teaspoonful of carbonate of soda; half a teaspoonful of cream of tartar; a pinch of salt; two ounces of butter; mix to an elastic dough with milk

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

1666Calories

49 gProtein

352 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories1666 kcal

Protein49 g

Carbohydrates352 g

Fiber0 g

Sugars0 g

Total Fat53 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol133 mg

Sodium646 mg

Potassium1030 mg

Calcium94 mg

Iron26 mg

Magnesium122 mg

Phosphorus501 mg

Zinc3.3 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline0 mg

Caffeine0 mg

Water54 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 22. The excerpt below is the record exactly as published.

Cake, American Tea. Put into a bowl one pound of flour, half a teaspoonful of carbonate of soda, half a teaspoonful of cream of tartar, and a pinch of salt ; mix them well together. Rub in finely two ounces of butter ; mix to an elastic dough with milk

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