Yorkshire Tea Cakes

Ingredients

• 2 lbs. flour.
• 4- lb. lard or butter.
• J1 oz. German yeast.
• 1 pint tepid milk, or as required.
• 1 teaspoonful sugar.
• 1 „ baking powder.
• i „ ' salt.

Method

1. 1

   Mix the flour and salt, then rub the lard into it.

2. 2

   Dissolve the yeast with the sugar, add to it 0.5 pint of the warm milk, pour it into the centre of the flour, mix it slightly, sprinkle a little dry flour over the top, and let it stand in a warm place for 1 hour to rise.

3. 3

   Then knead it well, adding the rest of the warm milk, with the baking powder, and set it to rise another hour.

4. 4

   Then divide into 10 portions, roll each into a round cake, put them on warm floured tins before the fire for 30 minutes to rise.

5. 5

   Bake in a quick oven from 30 to 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 32. The excerpt below is the record exactly as published.

YORKSHIRE TEA CAKES. Ingredients : — 2 lbs. flour. 4- lb. lard or butter. J1 oz. German yeast. 1 pint tepid milk, or as required. 1 teaspoonful sugar. 1 „ baking powder. i „ ' salt.

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