1800s Tea Cakes Food
ORIGINAL FAMILY RECIPE FOR TEA CAKES (FROM 1800'S)
My great-great-great grandmother, Frances Howard Ezell (b.1828) and her children and grandchildren made tea cakes together each year at Christmas time. They would make bunches and bunches, put them in a pillow case and hang them up in the kitchen for Christmas treats. In memory of my grandmother, Ruby Campbell Parnell.
Provided by Renee' Warnock
Categories Cookies
Number Of Ingredients 6
Steps:
- 1. Cream butter and sugar together. Add eggs, one at a time and stir after each one.
- 2. Dissolve baking soda in sour milk and add this to the mixture.
- 3. Add enough flour to make dough stiff enough to dump on floured board. Knead in more flour until you can roll the dough out and cut out tea cakes. Bake and cool.
- 4. Modern day instructions not included in original recipe: Place on cookie sheets and bake at 375 degrees for 10-12 minutes.
1800'S TEA CAKES
These are great with coffee or tea, or just as a snack. This recipe is well over 150 years old!
Provided by Tina Dickerson
Categories Cookies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees
- 2. Cream sugar and shortening. Add eggs and vanilla-mix well. Sift flour, baking powder and salt. Combine with shortening mixture. Knead dough until it can be rolled out on a floured board. Roll about 1/8 inch thick, cut out and place cut 'cookies' on ungreased sheet pans/cookie sheets and bake until edges are just golden. (About 10-12 minutes) Middle of cookie should be fairly light. The longer baked, and the browner the cookie, the crisper it will be.
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