Tea Cakes

Name: Tea Cakes
Ingredients: 3 pints flour; 3 heaping teaspoons baking powder; 2 cups sugar; 3 eggs beaten together; 4 cup of milk; 1 large cup of butter or lard melted; it peerage Bee Brand vanilla; 14 teaspoon Bee Brand cinnamon

From The Central cook book, 1924

Mrs. J. B. Marrin.

Presented as published in 1924. 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

6303Calories

84 gProtein

990 gCarbs

230 gFat

Full nutrition (34 nutrients)

Calories6303 kcal

Protein84 g

Carbohydrates990 g

Fiber0 g

Sugars405 g

Total Fat230 g

Saturated Fat86 g

Monounsaturated Fat98 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol212 mg

Sodium1465 mg

Potassium1134 mg

Calcium1005 mg

Iron44 mg

Magnesium214 mg

Phosphorus1166 mg

Zinc6 mg

Copper1.2 mg

Manganese5.7 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E1.3 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120.3 mcg

Thiamin (B1)7.1 mg

Riboflavin (B2)3.4 mg

Niacin (B3)51 mg

Folate1204 mcg

Choline118 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 37. The excerpt below is the record exactly as published.

Tea Cakes 3 pints flour. 3 heaping teaspoons baking powder. 2 cups sugar. 3 eggs beaten together. 4 cup of milk. 1 large cup of butter or lard melted. it peerage Bee Brand vanilla and 14 teaspoon Bee Brand cinnamon

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