Tea-Cakes
From A second Dudley book of cookery and other recipes, 1914
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
Nutrition per serving
3840Calories
115 gProtein
785 gCarbs
122 gFat
Full nutrition (34 nutrients)
Calories3840 kcal
Protein115 g
Carbohydrates785 g
Fiber0 g
Sugars80 g
Total Fat122 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol324 mg
Sodium2096 mg
Potassium1991 mg
Calcium1832 mg
Iron53 mg
Magnesium307 mg
Phosphorus1882 mg
Zinc8.7 mg
Copper1.4 mg
Manganese6.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B122.6 mcg
Thiamin (B1)8.8 mg
Riboflavin (B2)4.7 mg
Niacin (B3)62 mg
Folate1451 mcg
Choline87 mg
Caffeine0 mg
Water539 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 107. The excerpt below is the record exactly as published.
TEA-CAKES TT ALF a pound of flour, three ounces of butter, one ounce of lard, three ounces of castor sugar, two eggs well beaten and a little milk. Mix to- gether, then add one and a half teaspoonfuls of baking powder, and make into cakes nearly the size of muffins. Bake for fifteen minutes in a very quick oven. Turn occasionally, as they burn very quickly. Split and butter them, and serve very hot. % 354 TEA CAKES, ETC. TEA-CAKES QUARTER of a pound of butter, two ounces of sugar, one pint of milk, two pounds of flour, four teaspoonfuls of baking powder and a little salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.