Tea Cakes
From The Ocklye cookery book, 1909
Presented as published in 1909. 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 Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 52. The excerpt below is the record exactly as published.
TEA CAKES Ingredients One pound of flour. Two eggs. A quarter of a pound of sugar. One gill and a half of milk. A quarter of a pound of butter. One feaspoonful of baking powder.
Cook this with the app: pantry check, scaling, and the assistant.