Russian Tea Cakes

Name: Russian Tea Cakes
Ingredients: One cup sugar; two and one-half cups rolled oats; two tablespoons butter; two eggs (yolks and whites beaten separately); two teaspoons baking powder; one teaspoon vanilla; half teaspoon salt

From Council cook book, 1908

Presented as published in 1908. 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

1742Calories

41 gProtein

348 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories1742 kcal

Protein41 g

Carbohydrates348 g

Fiber22 g

Sugars204 g

Total Fat46 g

Saturated Fat5.5 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat6.8 g

Omega-30 g

Cholesterol435 mg

Sodium2267 mg

Potassium927 mg

Calcium695 mg

Iron12 mg

Magnesium310 mg

Phosphorus1271 mg

Zinc9.1 mg

Copper0.9 mg

Manganese7.8 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.9 mg

Vitamin K4.6 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.5 mg

Folate115 mcg

Choline380 mg

Caffeine0 mg

Water107 g

As published

This recipe was extracted from Council cook book (1908), page 50. The excerpt below is the record exactly as published.

Russian Tea Cakes. One cup sugar, two and one-half cups rolled oats, two tablespoons butter, two eggs (yolks and whites beaten separately), two teaspoons baking powder, one teaspoon vanilla, half teaspoon salt

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