vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Tea Cakes
From Recipes for the million, 1891
Serves 3
Presented as published in 1891. 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
657Calories
22 gProtein
129 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein22 g
Carbohydrates129 g
Fiber0.3 g
Sugars9.4 g
Total Fat22 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol116 mg
Sodium218 mg
Potassium443 mg
Calcium237 mg
Iron9.2 mg
Magnesium58 mg
Phosphorus328 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.1 mcg
Vitamin C15 mg
Vitamin A54 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate250 mcg
Choline64 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 209. The excerpt below is the record exactly as published.
TEA CAKES. — To one pound of flour add a large teaspoonful of baking powder, a little salt, and a few currants and sultanas ; mix in a dry state ; then rub in two ounces of butter ; beat up one egg in a tea- cupful of mil
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