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Plain Tea Cakes
From The King's College Hospital book of cooking recipes, 1907
Serves 10
Recipe by Miss H. Clements.
Presented as published in 1907. 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
72Calories
3 gProtein
3 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein2.6 g
Carbohydrates3 g
Fiber0.7 g
Sugars0 g
Total Fat5.8 g
Saturated Fat3.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol49 mg
Sodium16 mg
Potassium42 mg
Calcium8.2 mg
Iron0.4 mg
Magnesium3.3 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate67 mcg
Choline31 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 69. The excerpt below is the record exactly as published.
Plain Tea Cakes. \ stone of flour. 1 pennyworth of German Yeast. 2 Eggs. About 20ZS. Lard or Butter
Cook this with the app: pantry check, scaling, and the assistant.