Small Tea-Cakes

Ingredients

• 1 lb. flour
• 1 teaspoonful baking-powder
• 1 teaspoonful salt
• 1 oz. butter
• Sugar.
• Milk.

Method

1. 1

   Rub the butter, sugar, salt, and baking powder with the flour, and mix to a stiff dough with milk; turn the dough on to a floured board, knead a little, and then form it into cakes the size and shape required.

2. 2

   If thin, they may be baked over the fire on a thin iron plate or a girdle lightly floured, or they may be placed on a floured baking-tin, and baked in a moderately hot oven for about twenty minutes.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 72. The excerpt below is the record exactly as published.

SMALL TEA-CAKES. 1 lb. flour. 1 teaspoonful baking- powder. I teaspoonful salt. 1 oz. butter. Sugar. Milk. Rub the butter, sugar, salt, and baking-powder with the flour, and mix to a stiff dough with milk; turn the dough on to a floured board, knead a little, and then form it into SODA — CREAM — DROPPED SCONES. 127 cakes the size and shape required. If thin, they may bo baked over the lire on a thin iron plate or a girdle lightly floured, or they may be placed on a floured balcing-tin, and baked in a moderately hot oven for about twenty minutes. Serve hot. SODA SCONES. 1 lb. flour. Nearly a teaspoonful car- bonate of soda. i teaspoonful cream of tartar. A teaspoonful salt. Buttermilk. Rub the soda and salt till they are quite smooth, and mix them thoroughly well with the flour ; add sufficient butter- milk to form into a lithe dough. Turn the dough on to a floured board, and knead it a little ; then form into two rounds half an inch in thickness, cut each round into four scones across and across, and bake on a floured girdle not too hot. CREAM SCONES. 1 lb. flour. 1 teaspoonful salt

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