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English Tea Cake

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 3 ingredients
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English Tea Cake

Ingredients

Directions

  1. Mrs. Thomas Fletcher.

  2. Take enough light bread dough for a small loaf ; mix with it 1 tablespoon lard, 1 of sugar, and one large tablespoon currants. Let rise again till very light, then bake. Cut into round slices and toast them, buttering while hot.

  3. 30 OLD COUNTRY RECIPES AND NEW.

Nutrition, whole recipe (rough)

177Calories
1 gProtein
13 gFat
16 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Lard1 tbsp (12.8g)115
Grape1/2 cup (76g)62

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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