Glaze for Tea Cakes
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
97Calories
7 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein6.8 g
Carbohydrates5.2 g
Fiber0 g
Sugars5.1 g
Total Fat5.3 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol188 mg
Sodium77 mg
Potassium92 mg
Calcium47 mg
Iron0.9 mg
Magnesium7.8 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline150 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 72. The excerpt below is the record exactly as published.
Glaze for Tea Cakes. 1 dessertspoonful castor sugar | 1 white of egg 1 tablespoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.