Yorkshire Tea Cake

Ingredients

• Three-quarters pound flour
• Half an ounce yeast
• One teaspoonful castor sugar
• One ounce butter
• One and a half gills milk
• One egg

Method

1. 1

   Sieve the flour into a warm bowl.

2. 2

   Cream the yeast and sugar; melt the butter, add to it the milk, and make it tepid.

3. 3

   Beat the egg, add the tepid milk, and mix it with the yeast.

4. 4

   Strain into the flour, and mix to a dough with the hand; turn it onto a floured board, and divide it into two or three pieces.

5. 5

   Knead slightly, and make each piece smooth on the top, and drop into a greased ring on a baking-sheet.

6. 6

   Cover, and set in a warm place for one hour till the mixture has risen to the top of the tins.

7. 7

   Bake in a hot oven for fifteen minutes.

8. 8

   While hot, glaze with milk and sugar.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 49. The excerpt below is the record exactly as published.

Yorkshire Tea Cake* Three-quarters pound flour. Half an ounce yeast. One teaspoonful castor sugar. One ounce butter. One and a half gills milk. One egg

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