Tea Cakes

Name: Tea Cakes
Ingredients: Two quarts of flour; i pound of sugar; ^ pound of butter and lard mixed; 4 eggs; 2 teaspoons of baking powder; ^2 teacup of milk; I nutmeg or cinnamon

From The way to the heart, 1905

Presented as published in 1905. 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

5782Calories

139 gProtein

1237 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories5782 kcal

Protein139 g

Carbohydrates1237 g

Fiber0 g

Sugars459 g

Total Fat39 g

Saturated Fat8.5 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol759 mg

Sodium1295 mg

Potassium1834 mg

Calcium979 mg

Iron61 mg

Magnesium310 mg

Phosphorus1797 mg

Zinc10 mg

Copper1.7 mg

Manganese7.7 mg

Vitamin D5.2 mcg

Vitamin C0 mg

Vitamin A359 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B61.1 mg

Vitamin B122.4 mcg

Thiamin (B1)9.6 mg

Riboflavin (B2)5.5 mg

Niacin (B3)68 mg

Folate1699 mcg

Choline610 mg

Caffeine0 mg

Water359 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 26. The excerpt below is the record exactly as published.

Tea Cakes. Two quarts of flour, i pound of sugar, ^ pound of butter and lard mixed, 4 eggs, 2 teaspoons of baking powder, ^2 teacup of milk, I nutmeg or cinnamon

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