Pocketbooks for Tea
From The complete cook book, 1900
Serves 2
Make this batter about nine o'clock in the morning for tea.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 94. The excerpt below is the record exactly as published.
POCKETBOOES, FOR TEA-VERY MUCH LIKED. Take a cup of light and warm yeast, a cup of warm, sweet milk, two eggs beaten, a cup of sugar, a spoonful of grated orange peel and nutmeg; add to this flour enough to make a thin batter, and set it in a warm place to rise. If you wish it for tea, you must make this batter up about nine o'clock in the morning, and in two hours it ought to be full of bubbles, and light. Then pour this batter into sifted flour, enough to form into a rather stiff dough ; add salt and a lump of butter as big as an egg
Cook this with the app: pantry check, scaling, and the assistant.