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Sour Milk Tea Cakes
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Sufficient for a batch of tea cakes.
Presented as published in 1913. 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
903Calories
17 gProtein
153 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories903 kcal
Protein17 g
Carbohydrates153 g
Fiber1.9 g
Sugars51 g
Total Fat25 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol124 mg
Sodium1317 mg
Potassium231 mg
Calcium37 mg
Iron7.4 mg
Magnesium42 mg
Phosphorus204 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate250 mcg
Choline102 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 59. The excerpt below is the record exactly as published.
Sour Milk Tea Cakes 1 cupful cornmeal 2 cupfuls flour 4 tablespoonfuls Crisco 34 cupful sugar 2 eggs 1 teaspoonful baking soda 1% cupfuls sour milk 1 teaspoonful salt ‘1 teaspoonful lemon extract
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