Tea Cake
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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 The new home cook book (1896), page 68. The excerpt below is the record exactly as published.
one-half teaspoon soda; to be eaten with butter. EYE CAKES FOE TEA. Harriet N. Jenks. Two teacups of rye flour, one of wheat flour, one of sour milk, one teaspoon of soda, put in the sour milk, and while foaming stir it in the flour and rye, with one-half teaspoon of salt, one-half teacup of molasses ; make it stiff and turn it into a buttered pan ; spread it smooth with a spoon dipped in hot water; bake one-half hour. 166 THE HOME COOK BOOK. EYE GEIDDLE CAKES. Stir into sour milk sufficient rye flour to make a batter for griddle cakes ; add salt and a little soda, and bake on a hot griddle. These are very simple, but very nice. JOLLY BOYS. Jeannie Brayton. One quart corn meal ; scald and cool ; one pint of flour, two eggs, one teaspoon soda, two of cream tartar, a little milk, salt ; make as thick as pancakes, and fry in hot lard. Nice for breakfast. GEAHAM BEEAXFAST CAKES. Mrs. A. M. Gibbs. Two cups of Graham flour, one cup of wheat flour, two eggs well beaten ; mix with sweet milk, to make a very thin batter ; bake in gem irons ; have the irons hot, then set them on the upper grate in the oven ; will bake in fifteen minutes. TEA CAKE. Mrs. H. P. Stowell One egg, one cup sugar, one cup sweet milk, piece of butter size of an egg, one teaspoon cream-tartar, one- half teaspoon soda, one pint of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.