Swedish Tea Ring
From New Delineator recipes., 1929
With a large pair of scissors cut toward the center of the ring, but not quite to the center, at intervals of two inches, placing the cut section each time flat on the tin, giving it a petal-like appearance. When light, bake in a moderate oven (350°-400° F.).
Presented as published in 1929. 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
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 8. The excerpt below is the record exactly as published.
SWEDISH TEA RING I cup scalded milk i yeast cake softened in Y:^ cup Yx teaspoon salt warm water Yx cup sugar ^Yi cups flour 6 tablespoons shortening i tgg Ys cup finely chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.