Never had one, but I think someone was asking about them a few months ago. Here is a recipe that was in the local paper. Some of the amount are in teacups, which is 3/4 cup.

1 quart flour
1 teacup butter
2 teacups sugar
1 egg
1 teacup sour cream
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
1 tsp nutmeg

Cream butter and sugar. Add egg and beat well, stir in sour cream and vanilla. Mix dry ingredients, add a cup at a time. Beat only enough to incorporate flour. Dough will be sticky. Roll out a little more than 1/4 " thick. Cut with floured cutter. Bake on oiled pan at 350 degrees about 8-10 minutes, until slightly browned.

Never heard of a "teacup" as a measurement...glad you clarified what it meant.

Thanks for the recipe!

how does a quart of flour measure in cups???

Let's have a tea party!!!!!!!!!! :D:D

thanks for sharing. Sounds good.

Old time recipes are often measured in tea cups. I have a collection of antique cookbooks. Some measurements say "size of an egg", or "handfull" or my favorite "a goodly amount". Also smile at "don't be stingy with" and "as much as you can spare" and "til it sets right". Somehow the recipes turn out fine! :)

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Yes, a lot of the older women (I'm 77) in my family used this term. My sister and I had to sorta translate my Mom's Aunt's marvelous recipe for Blackberry Cake into English, modern day style. The "green cracked tea cup" was more or less 3/4 cup.
Hickory nuts we changed into English Walnuts, since Hickory nuts are not available around here, plus were horrid to crack if I remember them correctly.

it's four cups

that is so great