Teacakes
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
4434Calories
111 gProtein
778 gCarbs
101 gFat
Full nutrition (33 nutrients)
Calories4434 kcal
Protein111 g
Carbohydrates778 g
Fiber7.6 g
Sugars57 g
Total Fat101 g
Saturated Fat34 g
Monounsaturated Fat40 g
Polyunsaturated Fat9.6 g
Cholesterol81 mg
Sodium34 mg
Potassium1688 mg
Calcium213 mg
Iron53 mg
Magnesium271 mg
Phosphorus1194 mg
Zinc9 mg
Copper1.6 mg
Manganese7.1 mg
Vitamin D2.1 mcg
Vitamin C103 mg
Vitamin A6.8 mcg
Vitamin E1.1 mg
Vitamin K0.1 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)12 mg
Riboflavin (B2)5.2 mg
Niacin (B3)73 mg
Folate2115 mcg
Choline51 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 18. The excerpt below is the record exactly as published.
TEACAKES.—Rub 3 oz. butter or lard into 2 Ibs. flour ; dissolve 1 oz. yeast in little warm water, pour it into centre of flour; sprinkle salt round edges, and allow to sponge for few mins.;° then knead and add more warm imilk, 2 02. sugar, and 2 oz: currants. Allow to stand in warm place to rise for one hour or longer.. Make into tea cakes, place on greased tins before fire about 10 mins.; bake in hot oven. = : COCOANUT CAKE. —3 oz. butter, 3 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.