Tea-Cakes

Ingredients

• Two pounds of brown or white flour
• nearly a pint of milk
• two ounces of butter
• one egg
• one tea-spoonful of salt
• half an ounce of German yeast

Method

1. 1

   Rub 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 with a wooden spoon till quite smooth, beating it as little as possible; scrape the batter quite clean from the sides of the bowl with 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 flour as possible; lay them on the tins; cover with a thin cloth for quarter of an hour, and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 5 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

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