Tea Cakes
From Carolina cookery from Quaker kitchens, 1924
Mrs. E. T. Harmon.
Presented as published in 1924. 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
2955Calories
30 gProtein
366 gCarbs
155 gFat
Full nutrition (34 nutrients)
Calories2955 kcal
Protein30 g
Carbohydrates366 g
Fiber0 g
Sugars218 g
Total Fat155 g
Saturated Fat60 g
Monounsaturated Fat68 g
Polyunsaturated Fat17 g
Omega-30 g
Cholesterol333 mg
Sodium222 mg
Potassium727 mg
Calcium340 mg
Iron13 mg
Magnesium84 mg
Phosphorus380 mg
Zinc2.5 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate331 mcg
Choline236 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 20. The excerpt below is the record exactly as published.
TEA CAKES 2-3 cup lard 1-3 cup buttermilk 1 heaping cup brown sugar % tsp. soda 1 egg 1% cups flour
Cook this with the app: pantry check, scaling, and the assistant.