Yorkshire Tea Cakes

Name: Yorkshire Tea Cakes
Ingredients: i lb. flour; i teaspoonful of salt; i oz. sugar; 2 oz. lard and butter; | to i oz. yeast; | pint milk (about); 1 egg

From Berridge House recipe book, 1910

Presented as published in 1910. 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

2530Calories

70 gProtein

396 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories2530 kcal

Protein70 g

Carbohydrates396 g

Fiber3.8 g

Sugars40 g

Total Fat77 g

Saturated Fat41 g

Monounsaturated Fat20 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol360 mg

Sodium2514 mg

Potassium1191 mg

Calcium422 mg

Iron27 mg

Magnesium164 mg

Phosphorus927 mg

Zinc6.1 mg

Copper0.8 mg

Manganese3.5 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A634 mcg

Vitamin E2.2 mg

Vitamin K5.1 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)6 mg

Riboflavin (B2)3.1 mg

Niacin (B3)37 mg

Folate1081 mcg

Choline208 mg

Caffeine0 mg

Water298 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 15. The excerpt below is the record exactly as published.

Yorkshire Tea Cakes i lb. flour, i teaspoonful of salt, i oz. sugar, 2 oz. lard and butter, | to i oz. yeast, | pint milk (about). 1 egg

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