Tea Cakes
From Household cookery and laundry work, 1882
These cakes should be quickly made and baked to render them light.
Presented as published in 1882. 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
3189Calories
77 gProtein
721 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories3189 kcal
Protein77 g
Carbohydrates721 g
Fiber15 g
Sugars303 g
Total Fat28 g
Saturated Fat3.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol403 mg
Sodium967 mg
Potassium4149 mg
Calcium827 mg
Iron32 mg
Magnesium294 mg
Phosphorus1295 mg
Zinc6.2 mg
Copper1.8 mg
Manganese4.5 mg
Vitamin D2 mcg
Vitamin C17 mg
Vitamin A160 mcg
Vitamin E1.6 mg
Vitamin K16 mcg
Vitamin B61.9 mg
Vitamin B120.9 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)3.3 mg
Niacin (B3)36 mg
Folate787 mcg
Choline345 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 42. The excerpt below is the record exactly as published.
TEA CAKES. 1 lb. Flour. 1 large teaspoonful Sugar. 1 small breakfast-cupful Sweet Milk. l£ teaspoonfuls Baking Powder. 1 table -spoonful Butter. 2 Eggs l lb. Sultana Raisins. 1 teaspoonful Essence of Lemon
Cook this with the app: pantry check, scaling, and the assistant.