dairy-freenut-freesoy-freefish-freeshellfish-free
Tea Cakes (Very Good)
From The Henderson cook book, 1914
Serves 6
Recipe by Mrs. Alex. Cheek.
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
313Calories
7 gProtein
66 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein6.7 g
Carbohydrates66 g
Fiber0 g
Sugars34 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol63 mg
Sodium278 mg
Potassium81 mg
Calcium72 mg
Iron2.7 mg
Magnesium14 mg
Phosphorus151 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate75 mcg
Choline49 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 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 (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
Cook this with the app: pantry check, scaling, and the assistant.