Tea Cake

Ingredients

• 1 lb. Flour
• 1 pint Milk
• 2 oz. Butter
• 1 Egg
• 2 teaspoonsful Baking Powder
• 1 teaspoonful Sugar

Method

1. 1

   Rub the butter into the flour, stir in the sugar and baking powder.

2. 2

   Beat up the egg and milk, and mix the dry ingredients into a dough with them; divide into two pieces and form each into a flat cake.

3. 3

   Cut lightly across into four with a knife, put on to a buttered tin, and bake twenty minutes.

4. 4

   Cut open, butter, and serve.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 235. The excerpt below is the record exactly as published.

TEA CAKES. fib. Flour Ud. lEgg . . 1| gills Milk . ' 1 tablespoonful Yeast ^ tablespoonful Sugar 1 oz. Butter Total Cost — 5d. Time — One Hour and a Quarter. Rub the butter and flour together, make a well in the centre, sprinkle in the sugar, and drop in the egg. ]\Iix the yeast and sugar in a basin, make the milk just tepid, and pour it over the yeast. Strain into the flour and egg and work into a light dough, divide into two parts. Rub a little butter over two small tins, and put one cake in each tin. Cover with thin paper, and stand the tins near the COOKERY EECIPE8, #c. 405 stove for an hour, or until they have risen to at least three times their original size ; then bake in a quick oven for fifteen minutes. tServe either plain, or toasted and buttered. TEA CAKE. 1 lb. Flour i pint Milk 2 oz. Butter 1 Egg ... . 2 teaspoonsful Baking Powder 1 teaspoonful Sugar

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