Yorkshire Tea Cakes

Name: Yorkshire Tea Cakes
Ingredients: Three eggs; one pint of milk; one-half teaspoonful of salt; one piece of sal volatile the size of a pea; one pound of flour

From My mother's cook 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

2167Calories

84 gProtein

374 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories2167 kcal

Protein84 g

Carbohydrates374 g

Fiber0 g

Sugars24 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium1574 mg

Potassium1555 mg

Calcium770 mg

Iron28 mg

Magnesium197 mg

Phosphorus1279 mg

Zinc7.3 mg

Copper0.8 mg

Manganese3.5 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.9 mg

Vitamin B124 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)3.4 mg

Niacin (B3)31 mg

Folate796 mcg

Choline528 mg

Caffeine0 mg

Water588 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 89. The excerpt below is the record exactly as published.

orkshire, Tea Cakes.^Three eggs, one pint of milk, one-half teaspoonful of salt, one piece of sal volatile the size of a pea, one pound of flour

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