Method : — Cream the butter, mix the sugar into it ; break the eggs into a basin, one at
a time ; add the flavouring to them and beat well. Mix the rice and flour together ; add to
the butter the eggs, then the flour by degrees ; mix and beat them well. At the last add the
baking powder. Place the mixture in little rough heaps on a greased baking-tin ; put a little
peel and castor sugar on top of each. Bake in a hot oven hour. Cool them on a sieve.
Time, 1 hour.
(56)
YORKSHIRE TEA CAKES.
Inyredients : — 2 lbs. of Flour.
1 oz. of German Yeast.
4 ozs. of Butter.
1 Egg.
1 pint of Tepid Milk.
i gill of Hot Water.
Method : — Put the flour into a basin, melt the butter in the hot water, break the egg into
a basin, beat it up; dissolve the yeast with ateaspoonfnl of sugar; pour on one gill of the milk;
add the butter, water and egg. Make a hole in the middle of the flour, pour in the yeast, etc.,
stir in some of the Hour from the sides till it is of the consistency of cream ; sprinkle a little
Hour over the top ; cover the basin, and set it to rise in a warm place about one hour ; then
knead it into a light dough, using the rest of the milk. Cut the dough across with a knife,
cover it, and let it rise another hour (or until ttye surface cracks). Turn it on a Houred board,
divide it into ten portions, roll these into cakes, put them on a floured baking-sheet, prick them
with a fork and let them rise before the Are ten minutes. Bake in a moderate oven from j to
7T an hour. Cut them open and butter, and serve very hot.
Time, 3 hours.
42
' ' (57)
SODA_BUNS.
< 1 I 1
Ingredients : — 1 lb. of Flour.
6 ozs. of Butter.
6 ozs. of Castor Sugar.
2 ozs. of Mixed Peel.
3 Eggs.
i gill of Milk.
i teaspoonful of Baking Powder.
| teaspoonful of Carbonate of Soda.
| teaspoonful of Salt.
Method . — Mix the flour, salt and baking powder in a basin, dissolve the soda in the milk,
divide the eggs, put the yolks in a basin (whites of 2 on a plate with a pinch of salt), beat them
up and add them to the milk. Cut the peel in shreds. Rub the butter in the flour and mix in
the sugar and peel, then mix it into a stiff paste with the eggs and milk. Whip the whites to a
stiff froth and stir them lightly into the mixture.
Shape the buns roughly with two forks. Put them on a greased baking-sheet, sprinkle
with castor sugar, and decorate with a little peel. Bake in a quick oven | hour. When done
put them on a sieve to get cold.
Time, 1 hour.
(58)
SHREWSBURY CAKES.
Ingredients : — 8 ozs. of Flour.
4 ozs. of Butter.
4 ozs. of Castor Sugar.
1 Egg.
1 teaspoonful of pounded Mace or Cinnamon, or
4 teaspoonful of Essence of Lemon.
A little Salt.
43
Method : — Put the butter and castor sugar in a basin ; beat to a cream with the hand or a
spoon ; then add the egg and spice, or lemon, and beat in lightly the flour by degrees (6
instead of 8 ozs. of flour makes the cakes richer). Turn it on a well-floured board ; flour it and
roll it thinly ; cut it in rounds. Put them with a knife on a greased tin and bake about ten
minutes. They should be a very pale brown, and must be put on one side to get cold.
Time, 1 hour.
(59)
SCONES.
Ingredients : — 1 lb. of Flour.
2 ozs. of Castor Sugar.
3 ozs. of Butter.
^ oz. of Cream of Tartar.
| oz. of Carbonate of Soda.
4 pint of Milk.
^ teaspoonful of Salt. ✪ Fruit Pie
Page 15 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Method : — Cream the butter, mix the sugar into it ; break the eggs into a basin, one at a time ; add the flavouring to them and beat well. Mix the rice and flour together ; add to the butter the eggs, then the flour by degrees ; mix and beat them well. At the last add the baking powder. Place the mixture in little rough heaps on a greased baking-tin ; put a little peel and castor sugar on top of each. Bake in a hot oven hour. Cool them on a sieve.
Time, 1 hour.
(56)
YORKSHIRE TEA CAKES.
Ingredients : — 2 lbs. of Flour.
1 oz. of German Yeast.
4 ozs. of Butter.
1 Egg.
1 pint of Tepid Milk.
i gill of Hot Water.
Method : — Put the flour into a basin, melt the butter in the hot water, break the egg into a basin, beat it up; dissolve the yeast with a teaspoonful of sugar; pour on one gill of the milk; add the butter, water and egg. Make a hole in the middle of the flour, pour in the yeast, etc., stir in some of the Hour from the sides till it is of the consistency of cream ; sprinkle a little Hour over the top ; cover the basin, and set it to rise in a warm place about one hour ; then knead it into a light dough, using the rest of the milk. Cut the dough across with a knife, cover it, and let it rise another hour (or until the surface cracks). Turn it on a floured board, divide it into ten portions, roll these into cakes, put them on a floured baking-sheet, prick them with a fork and let them rise before the Are ten minutes. Bake in a moderate oven from j to 7T an hour. Cut them open and butter, and serve very hot.
Time, 3 hours.
' ' (57)
SODA_BUNS.
< 1 I 1
Ingredients : — 1 lb. of Flour.
6 ozs. of Butter.
6 ozs. of Castor Sugar.
2 ozs. of Mixed Peel.
3 Eggs.
i gill of Milk.
i teaspoonful of Baking Powder.
| teaspoonful of Carbonate of Soda.
| teaspoonful of Salt.
Method . — Mix the flour, salt and baking powder in a basin, dissolve the soda in the milk, divide the eggs, put the yolks in a basin (whites of 2 on a plate with a pinch of salt), beat them up and add them to the milk. Cut the peel in shreds. Rub the butter in the flour and mix in the sugar and peel, then mix it into a stiff paste with the eggs and milk. Whip the whites to a stiff froth and stir them lightly into the mixture.
Shape the buns roughly with two forks. Put them on a greased baking-sheet, sprinkle with castor sugar, and decorate with a little peel. Bake in a quick oven | hour. When done put them on a sieve to get cold.
Time, 1 hour.
(58)
SHREWSBURY CAKES.
Ingredients : — 8 ozs. of Flour.
4 ozs. of Butter.
4 ozs. of Castor Sugar.
1 Egg.
1 teaspoonful of pounded Mace or Cinnamon, or 4 teaspoonful of Essence of Lemon.
A little Salt.
Method : — Put the butter and castor sugar in a basin ; beat to a cream with the hand or a spoon ; then add the egg and spice, or lemon, and beat in lightly the flour by degrees (6 instead of 8 ozs. of flour makes the cakes richer). Turn it on a well-floured board ; flour it and roll it thinly ; cut it in rounds. Put them with a knife on a greased tin and bake about ten minutes. They should be a very pale brown, and must be put on one side to get cold.
Time, 1 hour.
(59)
SCONES.
Ingredients : — 1 lb. of Flour.
2 ozs. of Castor Sugar.
3 ozs. of Butter.
^ oz. of Cream of Tartar.
| oz. of Carbonate of Soda.
4 pint of Milk.
^ teaspoonful of Salt.
Records on this page
Fruit PieYorkshire Tea CakesSoda BunsShrewsbury CakesScones