Yorkshire Tea Cakes
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
1366Calories
45 gProtein
197 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1366 kcal
Protein45 g
Carbohydrates197 g
Fiber3.8 g
Sugars16 g
Total Fat45 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol242 mg
Sodium175 mg
Potassium878 mg
Calcium375 mg
Iron14 mg
Magnesium103 mg
Phosphorus680 mg
Zinc4.5 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)2.1 mg
Niacin (B3)21 mg
Folate718 mcg
Choline209 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 72. The excerpt below is the record exactly as published.
YORKSHIRE TEA CAKES. INGREDIENTS. | lb. Coomb’s flour I 1 egg s pint milk I 1 teaspoonful castor sugar 1 oz. lard I h oz. german yeast METHOD. Cream the sugar and yeast, melt the lard in a saucepan, 201 pour the milk on to it and make it lukewarm, pour this on to the yeast and sugar. Pour the yeast and milk through a strainer into the flour, add the beaten egg and mix well together. QSAH' Flour a board and turn the dough on to it, beat it and cut it into cakes. This quantity will make 2 cakes. Grease the rings and put in the cakes, and stand to rise for one hour, then bake for 1 5 minutes. No. 487a. — Glaze for Tea Cakes. 1 dessertspoonful castor sugar
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