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Tea Cake

Name: Tea Cake
Yield: 10 servings
Ingredients: % lb. of sugar; % lb. of blanched, grated almonds; 10 eggs; Juice and rind of 1 lemon; % lb. of fine flour; 2 heaping tsps. of baking powder

From The art of German cooking and baking, 1922

Serves 10

In the beginning, the heat may be greater in the bottom of the oven than in the top.

Presented as published in 1922. 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

307Calories

7 gProtein

47 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories307 kcal

Protein7.4 g

Carbohydrates47 g

Fiber3.1 g

Sugars24 g

Total Fat12 g

Saturated Fat0.9 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol0 mg

Sodium531 mg

Potassium212 mg

Calcium362 mg

Iron2.7 mg

Magnesium70 mg

Phosphorus245 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C5.3 mg

Vitamin A0.1 mcg

Vitamin E5.8 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.4 mg

Folate47 mcg

Choline12 mg

Caffeine0 mg

Water12 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 141. The excerpt below is the record exactly as published.

TEA CAKE. % lb. of sugar % lb. of blanched, grated almonds 10 eggs Juice and rind of 1 lemon % lb. of fine flour 2 heaping tsps. of baking powder

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