Tea Cakes

Ingredients

• yeast
• milk
• flour
• the beaten egg

Method

1. 1

   Pour the yeast and milk through a strainer into the flour, add the beaten egg and mix well together.

2. 2

   Flour a board and turn the dough onto it, beat it and cut it into cakes.

3. 3

   Grease the rings and put in the cakes, and stand to rise for one hour, then bake for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 72. The excerpt below is the record exactly as published.

the beaten egg and mix well together. QSAH' Flour a board and turn the dough on to it, beat it and cut it into cakes. This quantity will make 2 cakes. Grease the rings and put in the cakes, and stand to rise for one hour, then bake for 1 5 minutes. No. 487a. — Glaze for Tea Cakes. 1 dessertspoonful castor sugar | 1 white of egg 1 tablespoonful of milk Method. — Mix together and brush over the cakes. No. 488. RASPBERRY BUNS. ^ lb. of flour 2 ozs. of sugar 1 egg INGREDIENTS. 2 ozs. of lard A little milk A little preserve METHOD. Rub the lard into the flour, add the dry ingredients, mix well, add the egg well beaten add sufficient milk to form a firm paste. Roll out to about quarter of an inch in thickness, cut into rounds, put a teaspoonful of preserve upon each, wet the edges, join them together in the centre. Turn the joined side downwards on to a greased baking tin, cut across the top, not too deeply, sprinkle over a little crystallised sugar and bake in a quick oven about 10 minutes. No. 489. ECCLES CAKES. METHOD. Melt one ounce of butter in a saucepan, add two ounces of brown sugar, one ounce of mixed peel, shredded finely, a little nutmeg and four ounces of currants. Let the butter and sugar melt, but do not cook them. Roll out some flaky pastry, thinly cut into rounds, put a little of the 202 Eccles mixture in the centre of each round, wet the edges, press them together in the centre to form a ball. Turn over and roll round until the currants show through. O Mark the top across several times -with a knife, not to cut right through, sprinkle over with sugar and bake about 10 minutes in quick oven. No. 490. STRAWBERRY CAKES. 1 packet Bird’s strawberry blanc-mange powder 3 ozs. Coomb’s flour 3 ozs. castor sugar INGREDIENTS. A few drops essence 2 or 3 small eggs of strawberry METHOD. Cream the butter add the sugar and Coomb’s flour, gradually moistening with the yolks and stiffly beaten whites of the eggs. Add the flavouring essence, and lastly, stir in lightly the blanc mange powder. Bake in small greased tins for about 10 minutes in a quick oven. N.B — Raspberry, pineapple, apricot, and many other different flavoured cakes may be made in the same manner. No. 491. GINGERBREAD. 1.1 lbs. of flour 1 lb. of treacle 1 lb. of browm sugar 1 lb. of dripping INGREDIENTS. 1 oz. ground ginger 1 good teaspoonful of carbonate of soda dissolved in a little luke-warm milk METHOD. Rub the dripping into the flour, add the sugar and ginger ; then add the treacle, and last of all the carbonate of soda, and sufficient milk to make a rather stiff paste. Bake in a greased Yorkshire pudding tin. 203 No. 492. WARRINGTON CAKES. 4 lb. of flour 1 oz. of candied peel 1 egg 2 ozs. of sugar INGREDIENTS. 2 ozs. of lard 2 ozs. of sultanas 1 teaspoonful of baking powder Milk METHOD. Beat the lard to a cream, or mb in with the fingers, add the other dry ingredients, the egg well beaten, and the milk sufficient to make a stiff: paste. Place in heaps on a greased tin, brush over with egg, and sift sugar on the top. Bake in a quick oven about 15 minutes. No. 493. RICHMOND BUNS 1 lb. of flour 2 ozs. of butter 1 egg 3 ozs. of currants 3 ozs. of sultanas INGREDIENTS. 2 ozs. of sugar 4 oz. of candied peel 4 pint of milk 4 oz. of German yeast

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