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Tea Cakes Without Eggs

Name: Tea Cakes Without Eggs
Yield: 3 servings
Ingredients: Two teacups of sugar; one of butter; one cup of sour cream; one teaspoonful of soda; as much flour as will make a soft dough

From Virginia Cookery-book, 1884

Serves 3

Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 20. The excerpt below is the record exactly as published.

ea Ca^es Wit|?out Eggs. Two teacups of sugar, one of butter, oup of sour cream, one teaspoonf ul of soda, and as much flour as will make a soft dough

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