Mother’s Tea Cakes

Name: Mother’s Tea Cakes
Ingredients: 3^ lbs. of flour; 1 lb. of butter and lard mixed; 1 pint of boiling water; 1 pint of cold milk; J penny of yeast; 1 lb. of currants; 1 lb. of sugar; 2 ozs. of candied peel; A little nutmeg; I egg

From The St. Mungo cookery book, 1904

These cakes keep fresh a week by simply warming them in the oven or toasting them.

Presented as published in 1904. 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

8291Calories

194 gProtein

1834 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories8291 kcal

Protein194 g

Carbohydrates1834 g

Fiber11 g

Sugars456 g

Total Fat34 g

Saturated Fat2.1 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol186 mg

Sodium1194 mg

Potassium3916 mg

Calcium962 mg

Iron130 mg

Magnesium577 mg

Phosphorus2154 mg

Zinc14 mg

Copper3 mg

Manganese13 mg

Vitamin D1 mcg

Vitamin C894 mg

Vitamin A136 mcg

Vitamin E5.3 mg

Vitamin K0.2 mcg

Vitamin B61.7 mg

Vitamin B120.4 mcg

Thiamin (B1)16 mg

Riboflavin (B2)8.2 mg

Niacin (B3)117 mg

Folate2699 mcg

Choline164 mg

Caffeine0 mg

Water997 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 61. The excerpt below is the record exactly as published.

MOTHER’S TEA CAKES. {An old Recipe). 3^ lbs. of flour, i lb. of butter and lard mi.xed. i pint of boiling water. I pint of cold milk. J penny of yeast. I lb. of currants. 1 lb. of sugar. 2 ozs. of candied peel. A little nutmeg. I egg

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