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Mt. Hor Tea Cake
From The Toronto Cook Book, 1915
Serves 4
Break and eat hot.
Presented as published in 1915. 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
860Calories
21 gProtein
154 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories860 kcal
Protein21 g
Carbohydrates154 g
Fiber0 g
Sugars56 g
Total Fat19 g
Saturated Fat9.8 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol137 mg
Sodium1022 mg
Potassium393 mg
Calcium387 mg
Iron7.9 mg
Magnesium52 mg
Phosphorus384 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A171 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate213 mcg
Choline98 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 15. The excerpt below is the record exactly as published.
Mt. Hor Tea Cake One quart flour, three teaspoons baking powder, one teaspoon salt, two eggs, one cup sugar, one pint milk, one- quarter cup melted butter
Cook this with the app: pantry check, scaling, and the assistant.