Yorkshire Tea Cakes

Name: Yorkshire Tea Cakes
Ingredients: One pound of flour.; One ounce and a half of butter.; Half a pint of milk.; One ounce and a half of lard.; One teaspoonful of sugar.; Half an ounce of German yeast.

From The Ocklye cookery book, 1909

When cold, cut each cake into three slices, toast each slice and butter them well, lay one on the top of the other, cut them into quarters, and serve hot in a muffin dish; or they may be cut and buttered when fresh out of the oven. If no yeast is at hand, a little baking powder may be used instead, but yeast is to be preferred.

Presented as published in 1909. 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

2252Calories

63 gProtein

372 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories2252 kcal

Protein63 g

Carbohydrates372 g

Fiber3.8 g

Sugars16 g

Total Fat93 g

Saturated Fat21 g

Monounsaturated Fat21 g

Polyunsaturated Fat5 g

Omega-30 g

Cholesterol169 mg

Sodium113 mg

Potassium1126 mg

Calcium396 mg

Iron26 mg

Magnesium158 mg

Phosphorus834 mg

Zinc5.5 mg

Copper0.8 mg

Manganese3.5 mg

Vitamin D3.4 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.7 mg

Vitamin B121.3 mcg

Thiamin (B1)6 mg

Riboflavin (B2)2.9 mg

Niacin (B3)37 mg

Folate1057 mcg

Choline69 mg

Caffeine0 mg

Water267 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 52. The excerpt below is the record exactly as published.

YORKSHIRE TEA CAKES Ingredients One pound of flour. Salt. One ounce and a half of butter. Half a pint of milk. One ounce and a half of lard. One teaspoonful of sugar. Half an ounce of German yeast.

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