Tea-Cakes

Ingredients

• Two pounds of flour
• one pint of new milk
• quarter of an ounce of Miller’s baking powder
• one egg
• one large tea-spoonful of salt

Method

1. 1

   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.

Nutrition per serving

Estimated from matched ingredients across 4 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 sal

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