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Tea Cakes

Name: Tea Cakes
Yield: 3 servings
Ingredients: Six eggs; 12 ounces sugar; 10 ounces butter worked in 1 quart flour; 1/2 teaspoon soda; a little lemon essence

From The Henderson cook book, 1914

Serves 3

Recipe by Mrs. C. M. Cooper.

Presented as published in 1914. 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

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 52. The excerpt below is the record exactly as published.

TEA CAKES. Six eggs, 12 ounces sugar, 10 ounces butter worked in 1 quart flour ; sift in y2 teaspoon soda ; beat sugar and eggs to- gether ; add a little lemon essence

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