Little Hot Tea-Cakes

Name: Little Hot Tea-Cakes
Ingredients: 1 lb. flour; 2 oz. butter; 1 oz. castor sugar; 1 tablespoonful baking-powder; 1 gill of milk; Pinch of salt

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

1849Calories

53 gProtein

388 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories1849 kcal

Protein53 g

Carbohydrates388 g

Fiber0 g

Sugars34 g

Total Fat57 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol147 mg

Sodium1472 mg

Potassium814 mg

Calcium1027 mg

Iron27 mg

Magnesium140 mg

Phosphorus915 mg

Zinc3.8 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline22 mg

Caffeine0 mg

Water162 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 91. The excerpt below is the record exactly as published.

LITTLE HOT TEA-CAKES. 1 lb. flour. 2 oz. butter. 1 oz. castor sugar. 1 tablespoonful baking-powder. 1 gill of milk. Pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.