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Mother's Tea Cake
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. 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
267Calories
3 gProtein
38 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein3.2 g
Carbohydrates38 g
Fiber0.3 g
Sugars24 g
Total Fat12 g
Saturated Fat6.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol53 mg
Sodium16 mg
Potassium64 mg
Calcium28 mg
Iron1 mg
Magnesium9.6 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate29 mcg
Choline19 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 357. The excerpt below is the record exactly as published.
MOTHER'S TEA CAKE. Break an egg in a teacup, fill with sugar, beat thoroughly together, add one cup thick, sour cream, one teaspoonful soda, a little salt, half a nutmeg and flour to make a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.