Yorkshire Tea-cakes

Name: Yorkshire Tea-cakes
Ingredients: 1 lb. flour; 2 oz. lard; ½ oz. yeast (good weight); 2 oz. moist sugar; 2 oz. currants; 1 small teaspoonful salt; lukewarm milk

From Instruction in cookery (Methuen's text-books, Thompson), 1908

A loaf made from 1 lb. of flour should take about 1.5 hours to bake.

Presented as published in 1908. 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

2472Calories

56 gProtein

422 gCarbs

65 gFat

Full nutrition (33 nutrients)

Calories2472 kcal

Protein56 g

Carbohydrates422 g

Fiber3.8 g

Sugars57 g

Total Fat65 g

Saturated Fat22 g

Monounsaturated Fat26 g

Polyunsaturated Fat6.5 g

Cholesterol54 mg

Sodium2351 mg

Potassium936 mg

Calcium124 mg

Iron27 mg

Magnesium143 mg

Phosphorus614 mg

Zinc4.6 mg

Copper0.8 mg

Manganese3.6 mg

Vitamin D1.4 mcg

Vitamin C103 mg

Vitamin A6.8 mcg

Vitamin E0.9 mg

Vitamin K0.1 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)5.8 mg

Riboflavin (B2)2.6 mg

Niacin (B3)36 mg

Folate1057 mcg

Choline33 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 12. The excerpt below is the record exactly as published.

Yorkshire Tea-cakes — Ingredients: 1 lb. flour, 2 oz. lard, J oz. yeast (good weight), 2 oz. moist sugar, 2 oz. currants, 1 small teaspoonful salt, lukewarm milk

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