Tea Cakes

Name: Tea Cakes
Ingredients: 2 cups flour; I teaspoon salt; 4 teaspoons baking-powder; 4 tablespoons shortening; % cup milk

From New Delineator recipes., 1929

Bake in a quick oven (400°-425° F.). While hot, split, butter, and cut like a pie.

Presented as published in 1929. 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

1460Calories

31 gProtein

204 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories1460 kcal

Protein31 g

Carbohydrates204 g

Fiber0 g

Sugars5.9 g

Total Fat60 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol15 mg

Sodium4265 mg

Potassium528 mg

Calcium1242 mg

Iron16 mg

Magnesium86 mg

Phosphorus783 mg

Zinc2.3 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)17 mg

Folate401 mcg

Choline22 mg

Caffeine0 mg

Water133 g

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 6. The excerpt below is the record exactly as published.

TEA CAKES 2 cups flour I teaspoon salt 4 teaspoons baking-powder 4 tablespoons shortening % cup milk

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