Tea Cakes

Name: Tea Cakes
Ingredients: 2 cups granulated sugar; Flour to make soft dough, about 2 lbs.; 1/2 1b. margarine; 4 eggs (Ballard Plain); 1 tsp. baking powder; 2 tsp. cream of tartar; Flavor to taste

From Recipes from our hearth, 1960

Presented as published in 1960. 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

6772Calories

125 gProtein

1105 gCarbs

216 gFat

Full nutrition (34 nutrients)

Calories6772 kcal

Protein125 g

Carbohydrates1105 g

Fiber0 g

Sugars402 g

Total Fat216 g

Saturated Fat38 g

Monounsaturated Fat90 g

Polyunsaturated Fat64 g

Omega-30.1 g

Cholesterol744 mg

Sodium370 mg

Potassium1556 mg

Calcium295 mg

Iron55 mg

Magnesium270 mg

Phosphorus1387 mg

Zinc9.2 mg

Copper1.6 mg

Manganese6.9 mg

Vitamin D4 mcg

Vitamin C0.2 mg

Vitamin A2177 mcg

Vitamin E37 mg

Vitamin K209 mcg

Vitamin B60.9 mg

Vitamin B122 mcg

Thiamin (B1)8.6 mg

Riboflavin (B2)4.9 mg

Niacin (B3)61 mg

Folate1548 mcg

Choline616 mg

Caffeine0 mg

Water280 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 27. The excerpt below is the record exactly as published.

TEA CAKES 2 cups granulated sugar Flour to make soft 1/2 1b. margarine dough, about 2 lbs. 4 eggs (Ballard Plain) 1 tsp. baking powder Flavor to taste 2 tsp. cream of tartar

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