Southern Tea Cakes

Name: Southern Tea Cakes
Ingredients: 1 cup shortening; 2 teaspoons baking powder; 1 1/2 cup sugar; 1/2 teaspoon salt; 2 eggs; 1/2 cup milk; 3 cups flour; 1 teaspoon vanilla

From The Chapel Hill cook book, 1935

Mrs. J. B. Linker.

Presented as published in 1935. 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

4613Calories

58 gProtein

601 gCarbs

228 gFat

Full nutrition (34 nutrients)

Calories4613 kcal

Protein58 g

Carbohydrates601 g

Fiber0 g

Sugars308 g

Total Fat228 g

Saturated Fat5.4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol387 mg

Sodium2306 mg

Potassium847 mg

Calcium803 mg

Iron24 mg

Magnesium131 mg

Phosphorus922 mg

Zinc4.5 mg

Copper0.7 mg

Manganese2.9 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B121.5 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)26 mg

Folate649 mcg

Choline316 mg

Caffeine0 mg

Water223 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 40. The excerpt below is the record exactly as published.

SOUTHERN TEA CAKES 1 cup shortening 2 teaspoons baking powder 1% cup sugar V2 teaspoon salt 2 eggs V2 cup milk 3 cups flour 1 teaspoon vanilla

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