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Tea Cakes, Royal
From Cassell's dictionary of cookery, 1892
Serves 8
Time to bake is fifteen to thirty minutes, depending on size.
Presented as published in 1892. 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
107Calories
2 gProtein
25 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein1.6 g
Carbohydrates25 g
Fiber0 g
Sugars14 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.3 mg
Sodium0.8 mg
Potassium22 mg
Calcium3.7 mg
Iron0.8 mg
Magnesium4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate23 mcg
Choline0.1 mg
Caffeine0 mg
Water5.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1971. The excerpt below is the record exactly as published.
Tea Cakes, Royal. — Take the weight of a large egg in fresh butter. Beat it to a cream, and mix with it four ounces of pounded and sifted loaf sugar, four ounces of best flour, a small pinch of salt, and the grated peel of half a lemon. Beat the egg with a little rose or orange-flower water
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