Tea Cake

Ingredients

• one spoonful of butter
• one cup of sugar
• one cup of milk
• one teaspoonful of saleratus
• two of cream of tartar
• one pint of flour
• two eggs

Method

1. 1

   Beat sugar and butter, add eggs, then milk, and stir in flour mixed with saleratus and cream of tartar.

2. 2

   Bake in shallow pans.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 14. The excerpt below is the record exactly as published.

one teaspoonful of saleratus dis¬ solved in a little hot water, and flour enough to pour. Grease the griddle with a piece of* fat salt pork, and fry the cakes a light brown. "WJICE CAKES. — Make with sour milk, as directed above, and add i K two well-beaten eggs, one cup of boiled rice, and one teaspoonful of salt, j They require a longer time to fry than the plain do, but are very nice. j TNDIAN CAKE^ — Make as the first, using half flour and half In- j dian meal, and one teaspoonful of salt. These require a longer time to fry | than when made with all flour. j COFFEE ROIX8. — Take twelve cups of flour, one of white sugar, one half of butter or lard, one of yeast, one grated nutmeg, and three eggs. Mix with three large cups of warm milk, and let it rise over night; if well risen in the morning, knead and set in a cool place until three o'clock in the afternoon, then shape into long rolls, .as you do White Mountain rolls, and let them rise one hour and a half. Bake half an hour in a moderate oven. When done, glaze them with a little milk in which a little brown sugar has been dissolved, and set them back in the oven for two minutes. These are for tea. They are nice, sliced thin, when cold. -Bunns are made the same as coffee rolls, with the addition of two cups of English currants. They are shaped like biscuit, only a little smaller. ||IT^NS. two rnnQ l?EOUK two DEOP CAKES,— One pint of new milk, four eggs, two tablespoonfuls of sugar, half a cup of butter, and four and a half of flour. Beat the eggs to a froth, melt the butter and turn upon the eggs with the milk and sugar; then stir in the flour, and bake in earthen cups one hour. ^UEA CAKE* — One spoonful of butter, one cup of sugar, one of milk, one teaspoonful of saleratus, two of cream of tartar, and one pint of flour. Beat the sugar and butter together, and then the two eggs; next stir the milk with them, and then stir in the flour in which the saleratus and cream of tartar have been thoroughly mixed. Turn it, about an inch deep, into shallow pans, and bake in a quick oven. To be eaten warm. 'B3EK.IHLY CAKE. — Make the same as tea cake

Cook this with the app: pantry check, scaling, and the assistant.