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Scotch Tea Cakes
From Cooking for profit, 1886
Serves 6
Good hot for supper.
Presented as published in 1886. 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
765Calories
8 gProtein
96 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories765 kcal
Protein8.3 g
Carbohydrates96 g
Fiber0 g
Sugars38 g
Total Fat39 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.2 g
Cholesterol36 mg
Sodium2.1 mg
Potassium111 mg
Calcium15 mg
Iron4.3 mg
Magnesium21 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline19 mg
Caffeine0 mg
Water7.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 89. The excerpt below is the record exactly as published.
Scotch Tea Cakes. 2 pounds light-bread dough. 8 ounces sugar. 8 ounces lard. 1 teaspoonful carraway seeds. 1 pound flour
Cook this with the app: pantry check, scaling, and the assistant.