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Every-Day Tea Cakes
From The national course in home economics, 1917
Serves 8
Recipe by Mrs. M. L. Lockwood.
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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 179. The excerpt below is the record exactly as published.
EVERY-DAY TEA CAKES. One and one-half cupfuls of white sugar, two eggs, one-half cupful of butter, one and one-half cupfuls of sweet milk (if you have none use water), two cupfuls of flour and two teaspoonfuls of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.