Party
Hot milk tea cakes
Marion Harland’s original method for Hot milk tea cakes, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Into three well-whipped eggs beat a cupful of sugar, a large cupful of prepared flour, and a teaspoonful of vanilla.
- add a gill of scalding hot milk, stir in quickly and turn the mixture into greased pâté-pans.
Historical transcription
Source method
- 1
Into three well-whipped eggs beat a cupful of sugar, a large cupful of prepared flour, and a teaspoonful of vanilla. Beat hard; add a gill of scalding hot milk, stir in quickly and turn the mixture into greased pâté-pans. These cakes are best if eaten hot, but are also good cold.
Nutrition pending
No invented nutrition numbers.
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