Tea Cake
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
2116Calories
82 gProtein
408 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories2116 kcal
Protein82 g
Carbohydrates408 g
Fiber10 g
Sugars4.6 g
Total Fat31 g
Saturated Fat3.5 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol403 mg
Sodium172 mg
Potassium1179 mg
Calcium164 mg
Iron31 mg
Magnesium166 mg
Phosphorus980 mg
Zinc7.9 mg
Copper1 mg
Manganese3.9 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)8.8 mg
Riboflavin (B2)4.2 mg
Niacin (B3)49 mg
Folate1721 mcg
Choline306 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 77. The excerpt below is the record exactly as published.
Tea Cake. Butter, Stewed Pie Plant. Cake. Tea. Tea Cake. — 1 quart flour, j4 pint new milk, 14 cup yeast, 1 tea- spoonful sugar. Set at noon, when light, work in a tablespoonful butter and tne yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.