Tea Cakes

Name: Tea Cakes
Ingredients: Three eggs; three cups sugar; two quarts flour; two cups lard; about a half cup of sweet milk; four tablespoonf*ils baking powder; one grated nutmeg

From Durham cook book ..., 1921

Presented as published in 1921. 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

10163Calories

128 gProtein

1392 gCarbs

466 gFat

Full nutrition (34 nutrients)

Calories10163 kcal

Protein128 g

Carbohydrates1392 g

Fiber0.1 g

Sugars603 g

Total Fat466 g

Saturated Fat175 g

Monounsaturated Fat202 g

Polyunsaturated Fat52 g

Omega-30.1 g

Cholesterol972 mg

Sodium5882 mg

Potassium1594 mg

Calcium3411 mg

Iron65 mg

Magnesium302 mg

Phosphorus2546 mg

Zinc9.7 mg

Copper1.7 mg

Manganese7.7 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E4.2 mg

Vitamin K0.5 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)9.5 mg

Riboflavin (B2)5.1 mg

Niacin (B3)68 mg

Folate1676 mcg

Choline657 mg

Caffeine0 mg

Water216 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 26. The excerpt below is the record exactly as published.

TEA CAKES. Three eggs, three cups sugar, two quarts flour, two cups lard, about a half cup of sw^eet milk (as much as needed to make mixture the proper consistency to roll), four tablespoonf*ils baking powder, one grated nutmeg

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