Yorkshire Tea Cakes

Ingredients

• 2 lbs. of Flour.
• 1 oz. of German Yeast.
• 4 ozs. of Butter.
• 1 Egg.
• 1 pint of Tepid Milk.
• i gill of Hot Water.

Method

1. 1

   Put the flour into a basin, melt the butter in the hot water, break the egg into a basin, beat it up; dissolve the yeast with a teaspoonful of sugar; pour on one gill of the milk; add the butter, water and egg.

2. 2

   Make a hole in the middle of the flour, pour in the yeast, etc., stir in some of the flour from the sides till it is of the consistency of cream; sprinkle a little flour over the top; cover the basin, and set it to rise in a warm place about 1 hour; then knead it into a light dough, using the rest of the milk.

3. 3

   Cut the dough across with a knife, cover it, and let it rise another hour (or until the surface cracks).

4. 4

   Turn it on a floured board, divide it into ten portions, roll these into cakes, put them on a floured baking-sheet, prick them with a fork and let them rise before the fire ten minutes.

5. 5

   Bake in a moderate oven from 30 to 45 minutes.

6. 6

   Cut them open and butter, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 15. The excerpt below is the record exactly as published.

YORKSHIRE TEA CAKES. Inyredients : — 2 lbs. of Flour. 1 oz. of German Yeast. 4 ozs. of Butter. 1 Egg. 1 pint of Tepid Milk. i gill of Hot Water.

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