Tea Cakes

Name: Tea Cakes
Ingredients: I lb. of flour (Ccomb’s asrated); 1 egg.; ^ pint of milk; 3 ozs. of lard; 1 teaspoonful of salt

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

2645Calories

64 gProtein

362 gCarbs

104 gFat

Full nutrition (34 nutrients)

Calories2645 kcal

Protein64 g

Carbohydrates362 g

Fiber0 g

Sugars12 g

Total Fat104 g

Saturated Fat39 g

Monounsaturated Fat42 g

Polyunsaturated Fat11 g

Omega-30 g

Cholesterol296 mg

Sodium2506 mg

Potassium1052 mg

Calcium415 mg

Iron26 mg

Magnesium156 mg

Phosphorus835 mg

Zinc5 mg

Copper0.7 mg

Manganese3.5 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E1.2 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.6 mg

Niacin (B3)31 mg

Folate749 mcg

Choline233 mg

Caffeine0 mg

Water297 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 70. The excerpt below is the record exactly as published.

TEA CAKES. INGREDIENTS. I lb. of flour (Ccomb’s asrated) | 1 egg. ^ pint of milk 3 ozs. of lard | 1 teaspoonful of salt

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