Hot Tea-Cakes
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 107. The excerpt below is the record exactly as published.
HOT TEA-CAKES TT ALF a pound of flour, three ounces of butter, one ounce of lard, three ounces of castor sugar, two eggs well beaten and a little milk. Mix to- gether, then add one and a half teaspoonfuls of baking powder, and make into cakes nearly the size of muffins. Bake for fifteen minutes in a very quick oven. Turn occasionally, as they burn very quickly. Split and butter them, and serve very hot. % 354 TEA CAKES, ETC. TEA-CAKES QUARTER of a pound of butter, two ounces of sugar, one pint of milk, two pounds of flour, four teaspoonfuls of baking powder and a little salt. Put the butter into the milk and make it luke- warm. Mix the flour, baking powder and salt to- gether ; add the milk, and knead it well. Make into round cakes, which should be left on a baking sheet before the fire to rise. When risen, put into a hot oven, and bake for half an hour. % LEMON CHEESE-CAKES FOR TEA ONE pound of castor sugar, a quarter of a pound of fresh butter, the yolks of six eggs, the whites of four eggs, the juice of three lemons and the grated peel of two. Place this mixture in a pan, and stand the pan in another one filled with water, which must be allowed to become boiling hot over the fire, stirring all the time until the mixture becomes thick like honey. Stir always one way, and gently, so that the mixture may not curdle. When thick, set the pan in a cool place, and it will thicken as it cools. Place the mixture in a jar. 355 THE DUDLEY RECIPES Make some small round, light tartlets of half- puff pastry and fill them with the mixture. % ALMOND BISCUITS FOR TEA OR DESSERT ONE pound of ground sweet almonds, one pound of castor sugar ; add enough white of egg to make into a paste. Pipe the mixture on to fools- cap paper in rounds, or any shapes desired, and leave to dry until the following day. Bake a pale brown. Damp the back of the paper, and the biscuits will come off quite easily without breaking. If liked, ice with a little water icing, or white of egg and icing sugar, and they can have a dried cherry placed in the centi’e of each biscuit. % CORN CAKES ONE ounce of castor sugar, eight ounces of flour, six ounces of Indian meal, six ounces of white meal, one and a half teaspoonfuls of Borwick’s baking powder, one and a half pints of milk and one ounce of melted butter. Mix all the ingredients together, and mix the melted butter with the milk. Stir all together, 356 TEA CAKES, ETC. then make into size required, and bake in a moderate oven. YORKSHIRE MUFFINS f 1 1 AKE seven pounds of flour, one ounce of salt, two quarts of water, a quarter of a pint of brewers’ yeast (if this is not obtainable, use ordi- nary yeast). Place the flour in a basin with the salt. Make a hollow in centre of flour, and pour in the yeast with the two quarts of water, warmed. Beat all together for twenty minutes. Let the mixture rise in the same bowl for about twenty minutes ; then beat down a second time. Turn on to a well- floured pasteboard, and make into nice rounds with the aid of a spoon and fork. Flour these well, and bake on a girdle until they blister ; then turn, and bake on the other side. Keep very hot, and before serving milk round, pull apart, and butter plenti- fully and cut into sections. rd PIKELETS FOR TEA OR BREAKFAST HALF a pound of flour
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