Yorkshire Tea Cakes

Ingredients

• three-quarters of a pound of flour
• one gill and a half of milk
• one ounce of butter
• one egg
• half an ounce of German yeast

Method

1. 1

   1.

2. 2

   Heat 1.5 gills of milk in a saucepan.

3. 3

   2.

4. 4

   Dissolve 0.5 oz of yeast in the warm milk.

5. 5

   3.

6. 6

   In a basin, mix 0.75 lb of flour with 1 oz of butter.

7. 7

   4.

8. 8

   Beat 1 egg and add to the flour.

9. 9

   5.

10. 10

    Pour the yeast mixture into the flour and mix well.

11. 11

    6.

12. 12

    Knead the dough on a floured board.

13. 13

    7.

14. 14

    Divide into cakes and place in greased tins.

15. 15

    8.

16. 16

    Allow to rise for 1 hour.

17. 17

    9.

18. 18

    Bake in the oven at 2400 for 15 minutes.

19. 19

    10.

20. 20

    Cool on a sieve.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 156. The excerpt below is the record exactly as published.

Yorkshire Tea Cakes. 417 YORKSHIRE TEA CAKES. Average cost of "Yorkshire Tea Cakes" (about two). INGREDIENTS. d. § of a lb. of flour , 1$ l\ gill of milk oj 1 oz. of butter 1 1 egg 1 \ an oz. of German yeast ot 5 Time required, about one hoztr and a half. Now we will show you how to make Yorkshire Tea Cakes. 1. We put one gill and a half (one gill is a quarter of a pint) of milk into a small saucepan and put it on the fire. 2. We put half an ounce of German yeast into a basin, and when the milk is just warm we pour it on to the yeast. 3. We put three-quarters of a pound of flour into a large basin, and rub into it one ounce of butter. 4. We beat up one egg

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