Afternoon Tea Cakes

Ingredients

• X lb. Vienna Flour
• 2 ozs. Butter
• X oz. Castor Sugar
• yolk of 1 Egg
• 1 teaspoon Baking Powder
• 1 gill of Milk

Method

1. 1

   Rub the butter into ^ lb. of the flour, and put the baking powder with the other lb. of flour, to be added after the butter is rubbed in.

2. 2

   Add the castor sugar, beat the egg with the milk, and mix quickly.

3. 3

   Roll the dough out and cut in any fancy shapes, and brush over with milk when partly baked.

4. 4

   To be eaten hot, split and buttered.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 48. The excerpt below is the record exactly as published.

Hfternoon Cea Cakes. Ingredients. — X lb. Vienna Flour, 2 ozs. Butter, X oz. Castor Sugar, yolk of 1 Egg, 1 teaspoon Baking Powder, 1 gill of Milk

Cook this with the app: pantry check, scaling, and the assistant.