Old-fashioned tea cakes are an integral part of tea time and have been popular for over a century. But would you dare try a cookie recipe from 100 years ago? This vintage recipe comes from a classic Art Deco-era cookbook and should be simple enough for beginner bakers to succeed.
Not surprisingly, this tea cake recipe is comparable to the ones you see today, and the only update we made was to include a general guideline for oven temperature and time to bake. In old cookbooks, people and recipes judged their ovens less precisely, using markers for temperatures like warm and hot and markers like quick or long for time.
The recipe suggests that you sift the flour and baking powder together three times. If you’re unfamiliar with the sifting process, here’s a quick starter video:
Also, if you want to make your teacakes more decorative like the photo you see here, use a cookie cutter that also has an embosser built into it. If you don’t have an embosser, any fancy cookie cutter will do.
About the cookbook: The Mrs. Wilson’s New Cook Book was released by Mrs. W.H. Wilson in 1920 and contained a collection of original recipes and helpful household information.