Company Tea Cake
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 48. The excerpt below is the record exactly as published.
COMPANY TEA CAKE. One quart flour and one of milk rubbed smoothly together; stir in six eggs beaten very light, and two-thirds of a cup softened butter
Cook this with the app: pantry check, scaling, and the assistant.