TEA CAKES

Ingredients

• fourteen ounces of flour
• half pound of sugar
• six ounces of butter
• two eggs
• half gill of water

Method

1. 1

   Sift flour, beat sugar and butter, add eggs and water, roll, cut out and bake.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 27. The excerpt below is the record exactly as published.

TEA CAKES. All the cakes and pastry in this book are made by weight, and it is always best to weigh the ingredients, you can always know how much you will have and be sure of the result. The pans used should be made of sheet iron the size of the oven, and have a wire rim. If amonia is used, it should be well powdered and dis- solved in milk. A little on the point of a knife will be found sufficient, but it is not necessary if the dough is well made and beaten. [76] PLAIN SUGAR CAKE OR COOKIES. Sift one and one-half pound of flour on the moulding board, put into the middle half pound of butter, rub well together; add three-quarters of a pound of sugar, one gill of water or milk and a little amonia, mix smooth, roll and cut out, lay on tins, wash with milk and bake quickly; or, sugar and chopped almonds can be sprinkled on top before baking. TEA CAKES. Sift fourteen ounces of flour, beat up half pound of sugar, six ounces of butter, two eggs, half gill of water

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