Dough Cakes

Ingredients

• a pint of warm milk
• half a quarter of a pint of brewer's yeast
• two tablespoonfuls of sugar
• a quarter of a pound of butter

Method

1. 1

   Put the liquor into a bowl, and stir into it as much fine flour as will make a soft lithe dough.

2. 2

   Knead this thoroughly, cover the bowl with a cloth, and put it in a warm place to rise for a couple of hours.

3. 3

   Work into the dough the sugar and dissolved butter.

4. 4

   Make the dough into small cakes the size of an orange, lay them in a buttered pan, brush the tops with milk, and bake in a quick oven for half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1621. The excerpt below is the record exactly as published.

a pint of warm milk and half a quarter of a pint of brewer's yeast. Put the liquor into a bowl, and stir into it as much fine flour as will make a soft lithe dough. Knead this thoroughly, cover the bowl -wdth a cloth, and put it in a warm place to rise. It will be light in a couple of hours. Work into the dough two table- spoonfuls of sugar and a quarter of a pound of butter

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