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Tea Gems
From The Pattern cook-book, 1890
Serves 6
Presented as published in 1890. 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
261Calories
7 gProtein
50 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein6.8 g
Carbohydrates50 g
Fiber0 g
Sugars17 g
Total Fat4.2 g
Saturated Fat1.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol67 mg
Sodium572 mg
Potassium87 mg
Calcium110 mg
Iron2.8 mg
Magnesium14 mg
Phosphorus115 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate75 mcg
Choline50 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 159. The excerpt below is the record exactly as published.
TEA GEMS. One pint of floui. One-half cupful (scant) of sugar. Two eggs. One tea-spoonful of salt. One table-spoonful of melted butter. Two tea-spoonfuls of baking-powder. Milk to make a thick batter
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