Sultana Tea Cake
From Australian sunshine cookery book for every housewife, 1920
Serve hot with butter.
Presented as published in 1920. 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
7661Calories
216 gProtein
1624 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories7661 kcal
Protein216 g
Carbohydrates1624 g
Fiber3.8 g
Sugars200 g
Total Fat86 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol348 mg
Sodium239 mg
Potassium5371 mg
Calcium755 mg
Iron104 mg
Magnesium561 mg
Phosphorus2430 mg
Zinc15 mg
Copper3.1 mg
Manganese14 mg
Vitamin D3.3 mcg
Vitamin C3.6 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K4.1 mcg
Vitamin B61.8 mg
Vitamin B121.8 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.8 mg
Niacin (B3)124 mg
Folate2930 mcg
Choline203 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 15. The excerpt below is the record exactly as published.
Sultana Tea Cake. 4 lb. flour. 2 level teaspoons cream of Salt. tartar. 2 oz. butter. 1 level teaspoon soda. 4 oz. sugar. Small cup milk. Sift flour and rising. 1 egg. 4 oz. sultanas. Cream butter and sugar, add beaten egg and milk, then flour and sultanas. in moderate oven 30 minutes. butter. Serve hot (375 deg.). Bake in greased tin While hot, split and spread with Currant Loaf. 4 lb. flour. 2 teaspoons mixed spice. 2 tablespoons sugar. 2-4 oz. currants. Sift flour and rising, add spice and sugar. Mix as for scones. add currants. 2 level teaspoons cream of tartar
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