Breakfast or Tea Cakes

Ingredients

• O IX handfuls of flour
• half a pint of milk
• a small piece of butter, about two ounces of butter
• about two ounces of yeast
• one egg

Method

1. 1

   Put the flour into a bowl, making a hole in the centre.

2. 2

   Warm the milk and butter, and add to the flour.

3. 3

   Mix the yeast in a little cold water and add to the batter with the beaten egg.

4. 4

   Cover and set in a warm place to rise.

5. 5

   Knead, cut into rounds, and let rise a second time.

6. 6

   Bake in a good oven for about twenty to thirty minutes.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 108. The excerpt below is the record exactly as published.

BREAKFAST OR TEA CAKES O IX handfuls of flour, half a pint of milk, a small ^ piece of butter, about two ounces of yeast and one egg

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