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Good Tea Cakes
From How we cook in Tennessee .., 1906
Serves 12
— Mrs. W. H. Wilson.
Presented as published in 1906. 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
322Calories
6 gProtein
50 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories322 kcal
Protein6.4 g
Carbohydrates50 g
Fiber0 g
Sugars17 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol56 mg
Sodium139 mg
Potassium85 mg
Calcium89 mg
Iron2.7 mg
Magnesium14 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate73 mcg
Choline42 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 94. The excerpt below is the record exactly as published.
Good Tea Cakes. — One quart flour, one-third cup milk, three eggs, one cup sugar, one tablespoon baking powder, half cup lard, pinch salt
Cook this with the app: pantry check, scaling, and the assistant.