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Plain Tea Cakes
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
926Calories
32 gProtein
184 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories926 kcal
Protein32 g
Carbohydrates184 g
Fiber1.9 g
Sugars5.9 g
Total Fat19 g
Saturated Fat2.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol48 mg
Sodium56 mg
Potassium562 mg
Calcium197 mg
Iron13 mg
Magnesium79 mg
Phosphorus416 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)18 mg
Folate529 mcg
Choline24 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 72. The excerpt below is the record exactly as published.
Plain Tea Cakes. One lb. of fine flour, J oz. D.C.L. yeast, i pint of milk, 1 oz. of butter, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.