Plain Tea Cakes

Name: Plain Tea Cakes
Ingredients: Half a cup of butter; one and a half cups of sugar; one teacupful of milk; one teaspoonful of soda; seven cupfuls of sifted flour

From La cuisine creole, 1885

Presented as published in 1885. 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

4520Calories

104 gProtein

990 gCarbs

109 gFat

Full nutrition (30 nutrients)

Calories4520 kcal

Protein104 g

Carbohydrates990 g

Sugars313 g

Total Fat109 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol281 mg

Sodium124 mg

Potassium1586 mg

Calcium485 mg

Iron50 mg

Magnesium266 mg

Phosphorus1215 mg

Zinc7.4 mg

Copper1.4 mg

Manganese6.7 mg

Vitamin D2.3 mcg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin B60.7 mg

Vitamin B121.3 mcg

Thiamin (B1)8.4 mg

Riboflavin (B2)4.2 mg

Niacin (B3)59 mg

Folate1404 mcg

Choline43 mg

Water320 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 66. The excerpt below is the record exactly as published.

PLAIN TEA CAKES. Half a cup of butter, or a large spoonful of lard, one and a half cups of sugar, one teacupful of milk, one tea- spoonful of soda, seven cupfuls of sifted flour

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