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Tea Cakes
From The Henderson cook book, 1914
Serves 12
Recipe by Mrs. Fred Hill.
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
325Calories
6 gProtein
69 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein5.8 g
Carbohydrates69 g
Fiber0.4 g
Sugars36 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol35 mg
Sodium23 mg
Potassium125 mg
Calcium47 mg
Iron2.8 mg
Magnesium19 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate73 mcg
Choline26 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 52. The excerpt below is the record exactly as published.
TEA CAKES. Six eggs, 12 ounces sugar, 10 ounces butter worked in 1 quart flour ; sift in y2 teaspoon soda ; beat sugar and eggs to- gether ; add a little lemon essence ; pour into flour and butter ; roll very thin; sprinkle a little sugar on top and bake in a quick oven. — Mrs. C. M. Cooper. TEA CAKES (VEEY GOOD.) Two eggs, 1 cup of sugar, 2 cups of flour, 1 teaspoon of lard worked in flour, 1 teaspoon of Royal baking powder, y2 teaspoon of salt. — Mrs. Alex. Cheek. TEA CAKES. One quart flour, 1 pint brown sugar, 1 tablespoon each of lard and butter, 2 eggs, pinch of soda, 1 nutmeg
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