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English Tea Cake

Name: English Tea Cake
Yield: 12 servings
Ingredients: four cupfuU of dried flour; a scant cupful of butter; half a yeast cake; four tablespoonfuls of warm water; two cupfuls of milk

From The Rural cook book, 1907

Serves 12

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Rural cook book (1907), page 66. The excerpt below is the record exactly as published.

English Tea Cake— Sift four cupfuU of dried flour into a bowl and chop into it a scant cupful of butter. Dissolve half a yeast cake in fonr tablespoon fuls of warm water and stir it into two cupfuls o! milk

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