Tea Cakes
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 52. The excerpt below is the record exactly as published.
TEA CAKES. ON E egg ; half a pound of flour ; one ounce of sifted sugar ; six ounces of butter ; one teaspoonful of baking powder. Mix all together and bake. m,z,% ® ft m nmm a ® m i#0# bu * m, a ^ $ ff x - as. f i I S $ ® BSi ft *. FI o TEA CAKES. ONE spoonful of butter, one cup of sugar, one of milk, one teaspoonful of soda, two of cream of tartar, half a pound of flour. Beat the sugar and butter together, and then the two eggs
Cook this with the app: pantry check, scaling, and the assistant.