Tea Cakes

Name: Tea Cakes
Ingredients: Two cups sugar; flour to make dough stiff enough to roll; two eggs or yolks of four eggs; one cup lard; one cup sour milk; one teaspoonful soda; one pinch salt

From Durham cook book ..., 1921

Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 25. The excerpt below is the record exactly as published.

TEA CAKES. Two cups sugar, flour to make dough stiff enough to roll, two eggs or yolks of four eggs, one cup lard, one cup sour milk, one teaspoon- ful soda, one pinch salt. — Mrs. M. F. Makkham. MOTHER'S TEA CAKES. One egg, one cup sugar, one-half cup butter, one-fourth cup buttermilk, one teaspoonful soda

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