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Yorkshire Flat Cake
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake, about three-quarters of an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2345. The excerpt below is the record exactly as published.
Yorkshire Flat Cake (sometimes called Oven Cake). — When bread is made at home, and the dough is being formed into loaves, take a piece the size of half a loaf. Foi-m it into a ball, and with the rolHng-pin roll it into a large round cake, from eight to twelve inches in diameter and three-quarters of an inch thick. Put it on a buttered baking-tin
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