Yorkshire Tea-cakes

Ingredients

• two pounds of good flour
• less than an ounce of German yeast
• two well-beaten eggs
• six ounces of butter
• a tea-cupful of lukewarm milk
• half a tea-cupful of hot water

Method

1. 1

   Mix flour and make a hole, add dissolved yeast, eggs, and melted butter.

2. 2

   Stir to a thick cream consistency, cover and let rise.

3. 3

   Knead, divide into portions, roll into cakes, prick, and let rise again.

4. 4

   Bake in a moderate oven until lightly browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2349. The excerpt below is the record exactly as published.

Yorkshire Tea-cakes. — A hospitable Yorkshire housewife would consider her tea- table was barely spread if it were not hberally supplied with these delicious cakes, constant relays of which should be served steaming hot. Put two pounds of good floiir into a bowl ; scoop a hole ia the centre, but do not touch the bottom of the bowl, and pour into the hollow thus made a little less than an ounce of German yeast which has been dissolved in a tea-cupful of lukewarm milk. Add to this yeast two well- beaten eggs and six ounces of butter which has been dissolved in half a tea-cupful of hot water

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