Hot Tea Cake
From Miss Parloa's kitchen companion, 1887
Serves 8
This cake is light and perfect for tea.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 404. The excerpt below is the record exactly as published.
Hot Tea Cake. Beat together a table-spoonful of butter and a cupful of sugar, and when they are well mixed add two well- beaten eggs. Continue the beating for a while, and then add a cupful of sweet milk. Put two cupfuls of sifted flour into a sieve with three teaspoonfuls of baking- powder, and after mixing the two ingredients well, sift them into the bowl containing the first mixture. Stir 766 MISS PARLOA'S KITCHEN COMPANION. well, and season with a slight grating of nutmeg. Pour the mixture into two buttered shallow pans, and bake in a moderate oven for twenty minutes. * Blueberry Cake. For two sheets of cake take a cupful of sugar, a table- spoonful of butter, an egg, three cupf uls of blueberries, — or more, if you choose, — a cupful of milk, two cupf uls and a half of sifted flour, three teaspoonfuls of baking- powde
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