Tea Cakes

Name: Tea Cakes
Ingredients: 2 cups granulated sugar; 1/2 1b. margarine; 4 eggs (Ballard Plain); 1 tsp. baking powder; 2 tsp. cream of tartar (lemon and orange)

From Recipes from our hearth, 1960

Presented as published in 1960. 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

3168Calories

0 gProtein

404 gCarbs

183 gFat

Full nutrition (33 nutrients)

Calories3168 kcal

Protein0.5 g

Carbohydrates404 g

Fiber0 g

Sugars401 g

Total Fat183 g

Saturated Fat32 g

Monounsaturated Fat83 g

Polyunsaturated Fat61 g

Cholesterol0 mg

Sodium538 mg

Potassium47 mg

Calcium272 mg

Iron0.7 mg

Magnesium4.7 mg

Phosphorus108 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A1857 mcg

Vitamin E35 mg

Vitamin K208 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate2.3 mcg

Choline28 mg

Caffeine0 mg

Water39 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 27. The excerpt below is the record exactly as published.

TEA CAKES 2 cups granulated sugar Flour to make soft 1/2 1b. margarine dough, about 2 lbs. 4 eggs (Ballard Plain) 1 tsp. baking powder Flavor to taste 2 tsp. cream of tartar (lemon and orange)

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