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Tea Cake
From The Toronto Cook Book, 1915
Serves 2
Recipe by J. S. P.
Presented as published in 1915. 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
761Calories
24 gProtein
118 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein24 g
Carbohydrates118 g
Fiber0 g
Sugars19 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol230 mg
Sodium124 mg
Potassium1231 mg
Calcium205 mg
Iron8.1 mg
Magnesium54 mg
Phosphorus361 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate225 mcg
Choline171 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.
Tea Cake Two eggs, two tablespoons of melted butter, two tablespoons sugar, one pint flour, one cup milk, two teaspoons cream of tartar, one teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.