Tea Cakes

Name: Tea Cakes
Ingredients: 4 tablespoons of sugar; One egg may be added; 2 tablespoons less milk

From Metropolitan cook book, 1918

Presented as published in 1918. 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

283Calories

7 gProtein

52 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories283 kcal

Protein7.3 g

Carbohydrates52 g

Fiber0 g

Sugars52 g

Total Fat5.9 g

Saturated Fat2.1 g

Monounsaturated Fat2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol190 mg

Sodium83 mg

Potassium116 mg

Calcium66 mg

Iron0.9 mg

Magnesium9.8 mg

Phosphorus130 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A90 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline152 mg

Caffeine0 mg

Water65 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 8. The excerpt below is the record exactly as published.

TEA CAKES Add to the dry ingredients for biscuits 4 tablespoons of sugar. Mix and beat. Bake in greased muffin tins 25 to 30 minutes. One egg may be added, using 2 tablespoons less milk

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