Old Fashioned Tea Cakes
From The Gertrude Bobbitt Circle cook book, 1948
This batter may be covered and stored in refrigerator for two or three days.
Presented as published in 1948. 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
2629Calories
17 gProtein
309 gCarbs
154 gFat
Full nutrition (34 nutrients)
Calories2629 kcal
Protein17 g
Carbohydrates309 g
Fiber0 g
Sugars308 g
Total Fat154 g
Saturated Fat5.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol385 mg
Sodium3077 mg
Potassium317 mg
Calcium462 mg
Iron2.5 mg
Magnesium27 mg
Phosphorus399 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A217 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate53 mcg
Choline312 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 28. The excerpt below is the record exactly as published.
OLD FASHIONED TEA CAKES 2 eggs y<z cup buttermilk 2/3 cup shortening IV2 cup sugar 1 heaping teaspoon baking pow- 1 teaspoon salt der 1 teaspoon soda Flour enough to make a stiff 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.