Tea Cakes

Name: Tea Cakes
Ingredients: 3 cup shortening; 3 cup buttermilk; 1 heaping cup brown sugar; 14 teaspoon soda; 1 egg; 1% cups flour

From Quaker recipes, 1954

Presented as published in 1954. 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

7571Calories

51 gProtein

397 gCarbs

656 gFat

Full nutrition (34 nutrients)

Calories7571 kcal

Protein51 g

Carbohydrates397 g

Fiber0 g

Sugars249 g

Total Fat656 g

Saturated Fat15 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol266 mg

Sodium904 mg

Potassium1604 mg

Calcium1087 mg

Iron13 mg

Magnesium149 mg

Phosphorus932 mg

Zinc4.8 mg

Copper0.6 mg

Manganese1.6 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A424 mcg

Vitamin E1 mg

Vitamin K2.3 mcg

Vitamin B60.6 mg

Vitamin B123.8 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)2.3 mg

Niacin (B3)14 mg

Folate363 mcg

Choline259 mg

Caffeine0 mg

Water702 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 30. The excerpt below is the record exactly as published.

TEA CAKES *3 cup shortening 3 cup buttermilk 1 heaping cup brown sugar 14 teaspoon soda 1 egg 1% cups flour

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