Yorkshire Cake
From The "ideal" cookery book, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 14. The excerpt below is the record exactly as published.
Yorksliire Cake. r egg and its weight in flour, sugar, butter, and ground rice, t teaspoonful baking powder and a little milk. Spread on two greased plates and bake. Spread jam on one and press the other on the top. 15. Sally Lunn Teacakes (No. 1). ig. lb. 'flour 2 teacupsful castor sugar. J-lb. butter or lard. id. yeast. Mix well with warm milk to a stiff batter, then beat with the hand for 20 minutes. Place in tins, and allow them to rise before putting in the oven. 16. Summerville Cakes. 3-oz. butter. 3 eggs. J-lb. flour. J teaspoonful baking powder. Bake in small patty pans. 3-oz. sugar. J-lb. grated chocolate. 6 drops essence of vanilla. Tablespoonful of milk. 56 17. Soda Cake. J-lb. butter or dripping. 3 eggs. ^-lb. currants, i teacupful of milk Bake in a moderate oven $-lb. moist sugar i-lb. flour, i teaspoonful carbonate of soda, about I hour. 1 8. Brunswick Cakes. £-lb. butter. 2-oz. sugar. I egg. J-lb. flour. J-lb. currants. i teaspoonful baking 2-oz. mixed peel. powder. Grated rind of i lemon. Add a little milk, but the mixture should be stiff. Drop on to a baking sheet in pieces the size of a walnut. 19. Jordan i-oz. butter. 1 egg- 1 teaspoonful baking powder
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