Tea Cakes

Ingredients

• £ pint water
• £ pint milk
• 1 £ ozs. compressed yeast
• 6 ozs. lard
• 2 lbs. flour
• £ oz. salt
• £ lb. sugar
• eggs

Method

1. 1

   Make a ferment of water, milk, and yeast.

2. 2

   Put this aside in a warm place until it rises and falls again.

3. 3

   While the ferment is working, rub the lard into the flour and add the salt.

4. 4

   When the ferment has fallen, add to it the eggs and sugar and beat them up.

5. 5

   Pour this into the flour and mix all to a dough.

6. 6

   Knead thoroughly, cover with a cloth, and let it rise for about an hour.

7. 7

   Divide the dough into pieces about 3 oz each, mould, roll into cakes about four inches diameter, place on a greased baking sheet, allow to rise, brush with eggwash, and bake in a very hot oven (450° F) for about ten minutes.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 85. The excerpt below is the record exactly as published.

TEA CAKES. Make a ferment of : — £ pint water at 100° F. £ pint milk at 100° F. 1 £ ozs. compressed yeast Put this aside in a warm place until it rises and falls again. This should take place in about thirty minutes. While the ferment is working get ready the following mixture 6 ozs. lard 2 lbs. flour £ oz. salt £ lb. sugar eggs

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