Yorkshire Cakes

Ingredients

• Two pounds of flour
• four ounces of butter
• a pint of good milk
• three spoonfuls of yeast
• two eggs

Method

1. 1

   Mix ingredients, let rise, knead, make into cakes, and let rise on tins before baking in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 101. The excerpt below is the record exactly as published.

four ounces of butter ; three eggs ; a teaspoonful of baking powder. Bake in patty tins. CAKES, Rice.— Mix 10 ozs. of ground rice, 3 ozs. of flour, % lb. of fine sugar ; sift by degrees into it seven well beaten eggs, and the peel of a lemon shred extremely fine ; mix the whole well in a stew-pan over a slow fire with a whisk, then put it immediate- ly into the oven in the same, and bake forty minutes. Another. — Beat twelve yolks and six whites of eggs with the peels of two lemons grated. Mix 1 lb. of rice flour, and % lb. of flour, and 1 lb. of sugar sifted : then beat it well with the eggs for an bout with a wooden spoon. But- ter a pan well, and. pit it in at the oven mouth for an hour and a half. CAKE, RICH, Butter for.— For large and rich cakes the directions are, to beat the butter to a cream ; but they are quite as light when it is cut small and gently melted with just so much heat as will dissolve it. If it be shaken round in a saucepan, previously warmed, and held near the fire for a short time, it will soon be liquefied ; it must not oe when added gradually to the other ingredients. To cream butter, drain the water well from it, after it is cut, soften it a little before the fire, if hard, and then with the back of a large wooden spoon, beat it till it resembles thick cream. When prepared thus, the sugar is added to it first, and then the other ingredients in succession. CAKE, Short. — Rub into 1 lb. of dried flour, 4 ozs. of butter, 4 ounces of white powdered sugar, one egg, and a spoonful or two of thin cream to make it into a paste. When mixed, put cur- rants into one half, and caraways into the rest. Cut as before, and bake on tins. CAKES, Shrewsbury. — Into 1 lb. of flour rub % lb. of butter, and 6 ozs. of sugar ; make a hole in the mid- dle, into which break two or three eggs, add milk to form a paste ; roll out one- eighth of an inch thick, and cut into small cakes ; bake in a slow oven. CAKE, Spanish. — Take 12 eggs, % lb. of fine sugar, and mill them in a chocolate mill till they are of a lather ; mix in 1 lb. of flour, % lb. of pounded almonds, 2 ozs. each of candied orange- peel and citron, four spoonfuls of orange flower water, % oz. of cinnamon, and a glass of wine. Bake it in a slow oven. CAKES, Sugar. — Take a quarter of a pound of butter well worked ; mix it with a pound of brown sugar, an egg well beat, and as much flour, as it will take to make it stiff : roll it thin, and cut with a tin mould ; bake the cakes in a slow oven. CAKE, to keep good a year. — Flour, butter, currants, raisins, sugar, of each, one pou^d ; one ounce of almonds blanched and dried before the fire, six eggs well beaten, orange peel, and lemon peel, of each one ounce. Beat the butter to a cream, and gradu- ally mix with the flour ; add a wine CAK CAT. S7 glass of brandy. This cake should not be cut under three months. CAKES, Tunbridge. — Rub 6 ozs. of butter into 1 lb. of flour ; then mix 6 ozs. of sugar, beat and strain two eggs, and make all into a paste. Roll it very thin, and cut with the top of a glass ; prick them, and cover with car- aways, or wash with the white of an egg, and sift white sugar over. CAKES, Victoria.— Boil half oz. of saffron in a pint of water ; strain, add loaf sugar, 1 lb. , then beat up six eggs In the sugar and water; rub K lb. of fresh butter in 1 lb. of flour, mix this with the rest, adding % lb. of currants, and 1 oz. of candied orange and lemon peel cut small. Make like a large bun, put it on an iron plate, and bake two hours and a quarter. CAKES, Water.— Dry 3 lbs. of fine flour, rub it into 1 lb. of sugar sifted, 1 lb. of butter, and 1 oz. of car- away seed. Make it into a paste with yA of a pint of boiling new milk, roll very thin, and cut into any size ; punch full of holes, and bake on tin plates in a cool oven. CAKES, Yorkshire. Two pounds of flour, mix with it four ounces of butter melted in a pint of good milk, three spoonfuls of yeast

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