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Yorkshire Tea Cakes
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
469Calories
17 gProtein
64 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein17 g
Carbohydrates64 g
Fiber3.8 g
Sugars0.1 g
Total Fat17 g
Saturated Fat5.8 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol105 mg
Sodium44 mg
Potassium272 mg
Calcium33 mg
Iron5 mg
Magnesium31 mg
Phosphorus221 mg
Zinc2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate463 mcg
Choline84 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 79. The excerpt below is the record exactly as published.
Yorkshire Tea Cakes — Six handfuls flour, 1 egg, 1 oz. yeast, a piece of lard about the size of 2 eggs, a little salt, and about a pint of new milk
Cook this with the app: pantry check, scaling, and the assistant.