Yorkshire Tea Cakes
From Cookery book, 1940
Presented as published in 1940. 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
Nutrition per serving
2653Calories
139 gProtein
393 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories2653 kcal
Protein139 g
Carbohydrates393 g
Fiber31 g
Sugars86 g
Total Fat91 g
Saturated Fat33 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol271 mg
Sodium716 mg
Potassium4110 mg
Calcium2201 mg
Iron22 mg
Magnesium356 mg
Phosphorus2818 mg
Zinc19 mg
Copper1 mg
Manganese2.9 mg
Vitamin D16 mcg
Vitamin C0.3 mg
Vitamin A546 mcg
Vitamin E0.9 mg
Vitamin K0.5 mcg
Vitamin B63 mg
Vitamin B129.3 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.4 mg
Niacin (B3)70 mg
Folate3198 mcg
Choline340 mg
Caffeine0 mg
Water1547 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 27. The excerpt below is the record exactly as published.
Yorkshire Tea Cakes (Sufficient for 2 in 6-inch cake tins.) Number 7. Time 15-20 minutes. Shelf 3rd. 12 ozs. flour. I oz. butter. Pinch of salt. ek egg. 4 oz. yeast. 14 gills milk. Teaspoonful castor sugar.
Cook this with the app: pantry check, scaling, and the assistant.