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Tea Cakes, No. 2

Name: Tea Cakes, No. 2
Yield: 24 servings
Ingredients: two cups of brown sugar; one scant cup of lard or butter; two well-beaten eggs; one and one-half teaspoons of soda; two tablespoons of buttermilk; flour to make soft dough

From The Twin-city housewife, 1920

Serves 24

Presented as published in 1920. 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

141Calories

1 gProtein

18 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories141 kcal

Protein0.7 g

Carbohydrates18 g

Fiber0 g

Sugars18 g

Total Fat7.7 g

Saturated Fat4.7 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol35 mg

Sodium13 mg

Potassium34 mg

Calcium21 mg

Iron0.2 mg

Magnesium2.5 mg

Phosphorus12 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A69 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate2.5 mcg

Choline15 mg

Caffeine0 mg

Water6 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 67. The excerpt below is the record exactly as published.

Tea Cakes, No. 2 Cream together two cups of brown sugar and one scant cup of lard or butter. To this add two well-beaten eggs, one and one-half teaspoons of soda dissolved in two tablespoons of buttermilk, and flour to make soft dough

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