Tea Cake

Name: Tea Cake
Ingredients: one-half cupful cocoanut butter; one and one-half cupfuls powdered or granulated sugar; one-half cupful milk; two eggs; one teaspoonful baking powder; two cupfuls flour; one teaspoonful cinnamon; one-half teaspoonful cloves; one tablespoonful lemon juice; one-half pound seeded raisins

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

2985Calories

50 gProtein

684 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories2985 kcal

Protein50 g

Carbohydrates684 g

Fiber16 g

Sugars310 g

Total Fat19 g

Saturated Fat5.8 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol387 mg

Sodium778 mg

Potassium2575 mg

Calcium589 mg

Iron22 mg

Magnesium169 mg

Phosphorus863 mg

Zinc4.1 mg

Copper1.2 mg

Manganese3.2 mg

Vitamin D3.2 mcg

Vitamin C18 mg

Vitamin A199 mcg

Vitamin E1.2 mg

Vitamin K1.9 mcg

Vitamin B60.8 mg

Vitamin B121.5 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)20 mg

Folate459 mcg

Choline317 mg

Caffeine0 mg

Water261 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 21. The excerpt below is the record exactly as published.

TEA CAKE. Cream one-half cupful cocoanut butter with one and one- half cupfuls powdered or granulated sugar, then add one- half cupful milk. Beat two eggs until very light. Sift together one teaspoonful baking powder with two cupfuls flour. Add to the creamed butter the flour and eggs alter- nately, then follow with one teaspoonful cinnamon, one-half teaspoonful cloves, one tablespoonful lemon juice, and one- half pound seeded raisins

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