Scotch Tea-Cakes

Ingredients

• Three pounds of flour
• three quarters of an ounce of German yeast
• one pint and a quarter of new milk
• quarter of a pound of butter
• three eggs
• four table-spoonfuls of cream
• half a pound of currants
• half a pound of sugar
• quarter of an ounce of salt

Method

1. 1

   Mix the salt with the flour; put half the warm milk to the yeast, and when settled, pour it into the middle of the flour; then add the butter, melted in the remainder of the milk; cover and let it remain for three quarters of an hour; then add the eggs, well beaten, the cream, warm, the currants, and the sugar; mix all well together, and when risen, make it into cakes; lay them on warm tins.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 115. The excerpt below is the record exactly as published.

Scotch Tea-Cakes. Tliree pounds of flour, three quarters of an ounce of German yeast, one pint and a quarter of new milk ; quarter of a pound of butter, three eggs, four table-spoonfuls of cream, half a pound of currants, half a pound of sugar, and quarter of an ounce of salt

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