Tea-Cakes

Ingredients

• Two pounds of flour
• quarter of an ounce of bi-carbonate of soda
• two ounces of sugar
• two ounces of butter
• one pint of sour buttermilk

Method

1. 1

   Rub the soda, butter, sugar, and a little salt, well into the flour; mix with the buttermilk; roll out the cakes, and bake them immediately in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 114. The excerpt below is the record exactly as published.

Tea-Cakes. Two pounds of flour, half an ounce of Geman yeast, half a pint of new milk, and an ounce of butter. Mix about half a pint of warm water with the milk, and add it to the yeast, previously rubbed till smooth with a tea-spoon- ful of sugar, and a very little cold water, and let it settle for a few minutes. Kub the butter in the flour, adding a little salt ; 200 VEGETAKIAN COOKERY. then pour the milk and yeast through a fine strainer into the middle of the flour, being careful to avoid putting in any sedi- ment ; stir it with a wooden slice ; cover with a cloth, and set it before the fire ; when sufficiently risen, mix, and set it to rise again ; when risen, roll out the cakes ; lay them on wann flat baking-tins ; let them rise quarter of an hour, and then bake them in a hot oven. Currants may be added. No. 611. — Tea-Cakes. Two pounds of browm or white flour, nearly a pint of milk, two ounces of butter, one egg, one tea-spoonful of salt, and half an ounce of German yeast. Hub the yeast till smooth, with a wooden spoon, adding a tea-spoonful of sugar, and a dessert-spoonful of cold water ; stir part of the milk, just warm, to the yeast, and after taking out the spoon, let it remain two or three minutes undisturbed ; rub the butter in the flour, adding the salt ; make a hole in the middle, and clear off the yeast , and milk into it, through a fine strainer ; then add the remainder of the warm milk, mixed with the egg, well beaten, also strained, and mix the dough wth a wooden spoon till quite smooth, beating it as little as possible ; scrape the batter quite clean from tbe sides of the bowl mth a knife, and take out the slice ; cover with a cloth, and set it to rise for half an hour, or a little more ; rub the baking-tins, when rather warm, -with a little butter, rubbing it lightly off again with clean paper ; roll out the cakes in the usual way with as little fioui’ as possible ; lay them on the tins ; cover with a thin cloth for quarter of an hour, and bake in a quick oven. They will bake in about ten or tu’elve minutes. Currants may be added to the whole, or only a part of the cakes. No. 512. — Tea-Cakes. Two jiounds of flour, one pint of new milk, quarter of an ounce of Miller’s baking powder, one egg, and one large tea- spoonful of salt. Vegetarian cookery. 201 Rub the baking powder very fine and smooth ; mix it and the salt well in the flour ; beat well the egg, and mix it, with the milk, into the flour ; roll out the cakes in the usual way ; let them remain quarter of an hour ; and bake immediately in a quick oven. Cun-ants may be added. No. 613.— Tea-Cakes. Two pounds of flour, quarter of an ounce of bi-carbonate of soda, two ounces of sugar, two ounces of butter, and one pint of sour buttermilk

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