York Tea Cakes

Name: York Tea Cakes
Ingredients: 2-oz. butter; 2-oz. lard; J-lb. castor sugar; 3 eggs; 2-lbs. flour; 1 -pint milk; 1 teaspoonful salt; 1 teaspoonful baking powder; a few currants

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

6087Calories

134 gProtein

1178 gCarbs

148 gFat

Full nutrition (34 nutrients)

Calories6087 kcal

Protein134 g

Carbohydrates1178 g

Fiber0 g

Sugars477 g

Total Fat148 g

Saturated Fat36 g

Monounsaturated Fat34 g

Polyunsaturated Fat9.7 g

Omega-30.1 g

Cholesterol803 mg

Sodium3230 mg

Potassium2193 mg

Calcium1131 mg

Iron54 mg

Magnesium322 mg

Phosphorus1877 mg

Zinc11 mg

Copper1.6 mg

Manganese6.9 mg

Vitamin D9.1 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E2.2 mg

Vitamin K0.5 mcg

Vitamin B61.2 mg

Vitamin B124 mcg

Thiamin (B1)8.9 mg

Riboflavin (B2)5.4 mg

Niacin (B3)62 mg

Folate1522 mcg

Choline556 mg

Caffeine0 mg

Water643 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 16. The excerpt below is the record exactly as published.

York Tea Cakes. 2-oz. butter. 2-oz. lard. J-lb. castor sugar. 3 eggs. 2-lbs. flour. 1 -pint milk. 1 teaspoonful salt. 1 teaspoonful baking powder Work about 10 minutes, and add a few currants

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