Tea Cakes, Yorkshire, Plain

Ingredients

• one ounce of butter
• one ounce and a half of lard
• two pounds of the best flour
• rather less than an ounce of German yeast
• half a pint of warm water
• an egg thoroughly beaten
• two tablespoonfuls of warm milk
• a salt-spoonful of salt

Method

1. 1

   Rub butter and lard into flour.

2. 2

   Mix yeast with warm water and pour into a hollow in the flour.

3. 3

   Make a thin batter, let rise, then add beaten egg, salt, and enough warm milk to make a smooth dough.

4. 4

   Let rise, divide into ten pieces, roll into cakes, prick with a fork, and bake in a well-heated oven for about twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1971. The excerpt below is the record exactly as published.

Tea Cakes, Yorkshire, Plain.— Rub one ounce of butter and one ounce and a half of lard into two pounds of the best flour. Mix rather less than an ounce of German yeast with TEA ^962) TEA half a pint of warm water. Scoop a hollow in the centre of the flour, and pour the dissolved yeast into it. Mix a little of the flour with this to make a thin hatter, and place the howl before the fire for an hour that the yeast may rise. Beat an egg thoroughly with two tahle- spoonfuls of warm milk. Stir this into the batter, add a salt-spoonful of salt

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