Tea Cakes
From Raleigh recipe book, 1925
Recipe attributed to Mrs. Charles G. Latta.
Presented as published in 1925. 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
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 23. The excerpt below is the record exactly as published.
1 teaspoon soda in milk 3 cnps rolled oatmeal 1 teaspoon ginger 3 teaspoons cinnamon 2 cups Crusader flour. 1 cup raisins 1 teaspoon salt 2 eggs Cream erisco and sugar thoroughly together, add eggs well beaten, rolled oats, raisins, salt, spice, milk and flour. Mix and drop from spoon on greased tins, bake in moderate oven from ten to twelve minutes. Makes abont forty-five cookies. Mrs. Murrey Aluen. TEA CAKES 1 cup butter Enough flour to roll out 3 eggs '^,2 cup sweet milk 2 cups brown sugar
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