Tea Cakes

Ingredients

• ½ lb. butter
• 6 ozs. fine sugar
• 1 egg
• 1 lb. flour
• Vanilla or lemon flavouring

Method

1. 1

   Stir all ingredients together and roll out thinly.

2. 2

   Cut into fancy shapes or with a small round tin.

3. 3

   Egg over and strew with sugar mixed with pounded almonds.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 97. The excerpt below is the record exactly as published.

1 lb. flour. I large teaspoonful of ground ginger. Half a cup of milk. 1 egg. Stir all well together ; boil for two hours in a mould. Serve with any fruit sauce or custard. Cold Water Pudding (Miss Cartwright’s). — 2 ozs. fresh butter. 1 lb. sifted sugar. 3 oi‘ 4 eggs. 1 lemon. 8 tablespoon fills of cold water. Beat the butter to a cream ; add the yolks of the eggs, then the sugar and water, the juice of the lemon and grated rind; beat the whites of the eggs to a stiff froth to add last, and beat all well together, and bake in a small pudding-dish, in a slow oven, for half-an-hour or more, and serve quickly. Raisin Bread (Miss Cartwright’s). — 2 lbs. flour. I lb. sugar. f lb. raisins. Some cinnamon ground. 246 TEA CAKES. COCOANUT BISCUITS Dec. Grated nutmeg, and spoonful of crushed anise-seed. A tablespoonful of baking-powder (self-raising flour may be used). 3 ozs. butter (or 2 ozs. butter and i oz. ox-marrow). Mix as you would scones or bread with milk ; if wanted very nice, add two or three eggs. Roll into loaves, and bake in a quick oven for an hour. This quantity will make two good loaves. Very nice for luncheon or tea with butter. Tea Cakes (Miss Becker’s, a German recipe). — f lb. butter, stirred to a cream. 6 ozs. fine sugar. I egg. I lb. flour. Vanilla or lemon flavouring

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