Light Tea Cake

Ingredients

• One ib. self-raising pastry flour
• 2 oz. butter
• ^ oz. sugar
• 1 egg
• 1 pint milk
• 1 lb. currants
• pinch of salt

Method

1. 1

   Put the flour into a basin and add the salt, rub in the butter, then the currants and sugar.

2. 2

   Beat up the egg with the milk and mix all into a smooth dough.

3. 3

   Divide into three parts; roll each one lightly out the size of a small plate.

4. 4

   Mark the edges with a fork.

5. 5

   Brush over with a little milk and sugar, and bake in a quick oven for a quarter of an hour.

6. 6

   Serve hot and buttered, or cold, according to taste.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 76. The excerpt below is the record exactly as published.

pints milk, } lb. currants, ^ oz. carraway seeds. Put the flour into a basin, mix into it a teaspoonful of salt ; warm MISS CAMERON'S COOKERY BOOK. 193 the milk and melt in it the yeast, butter and sugar; pour this on to the flour, and mix into a smooth dough ; cover over with a oloth, and set in a warm place to rise for two hours, after which time clean the currants and beat them in. Make up into buns, place them on a well-floured tin, let them rise for twenty minutes, and bake in a quick oven. Buns. Three-quarter lb. flour, J lb. butter, J lb. sugar, J lb. currants, J lb. candied peel, 4 eggs, 1 teacupful of milk, a teaspoonful baking powder. Put the flour into a basin, rub in the butter lightly, add the sugar, currants, peel, and baking powder. Beat up the eggs with the milk, and mix the in- gredients well together with a wooden spoon. Make up into rounds, and bake in a quick oven. Eureka Cake. One lb. Coomb's flour, 10 oz. dripping, 4 oz. sugar, f lb. currants, 2 oz. mixed peel chopped, half a teaspoonful mixed spice, 2 eggs, 1 gill of milk or water. Rub the dripping into the flour. Add the sugar, currants, peel, and spice; mix well. Beat up the eggs with the milk, and mix all together. Pour into a buttered tin, and bake in a moderate oven an hour and a half. This cake is improved by being kept for a day or two before cutting. Light Tea Cake. One ib. self-raising pastry flour. 2 oz. butter, ^ oz. sugar, 1 egg, \ pint milk, \ lb. currants, pinch of salt

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