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Sultana Tea Cakes
From Good Things to Eat as Suggested by Rufus, 1911
Serves 8
Presented as published in 1911. 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
333Calories
5 gProtein
54 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein5 g
Carbohydrates54 g
Fiber0.3 g
Sugars20 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol10 mg
Sodium68 mg
Potassium119 mg
Calcium50 mg
Iron2.5 mg
Magnesium15 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate68 mcg
Choline6.7 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 67. The excerpt below is the record exactly as published.
SULTANA TEA CAKES— Into three-quarters of a pound of flour stir a pinch of salt, a teaspoonful of baking powder, three ounces of butter and lard mixed in equal portions, three ounces of sifted sugar and two ounces of sultanas. Chop one and half ounces of candied lemon peel, add that and moisten all with two well beaten eggs and a little milk if necessary
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