Tea Cakes
From The Portland Woman's Exchange Cook Book, 1913
Serves 12
Currants or caraway seeds are best put in just before the cakes are put into the oven.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 71. The excerpt below is the record exactly as published.
Tea Cakes. 2 lbs. flour. 2 tablespoons yeast. Yi pint lukewarm milk. 2 ounces butter or lard. 192 PORTLAND WOMAN'S EXCHANGE COOK BOOK 2 ounces loaf sugar. Yi ounce salt. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.