Yorkshire Tea Cakes

Ingredients

• ½ lb. Flour
• 1 Egg
• 1½ gills Milk
• 1 tablespoonful Yeast
• ½ tablespoonful Sugar
• 1 oz. Butter

Method

1. 1

   Rub the butter and flour together, make a well in the centre, sprinkle in the sugar, and drop in the egg.

2. 2

   Mix the yeast and sugar in a basin, make the milk just tepid, and pour it over the yeast.

3. 3

   Strain into the flour and egg and work into a light dough, divide into two parts.

4. 4

   Rub a little butter over two small tins, and put one cake in each tin.

5. 5

   Cover with thin paper, and stand the tins near the stove for an hour, or until they have risen to at least three times their original size; then bake in a quick oven for fifteen minutes.

6. 6

   Serve either plain, or toasted and buttered.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 235. The excerpt below is the record exactly as published.

lb. Flour 1 3 oz. Dripping . . . . J ' 1 teaspoonful Baking Powder . • 1 ^ 3 oz. Sugar J ' 1 Lemon \d, lEgg Id. Total Cost— 4(?. Time— 10 Minutes. Rub the dripping into the flour, stir in the sugar and baking powder, and grate over the rind of the lemon. Beat up the Qgg and strain in the lemon juice ; add these to the dry ingredients, mix into a stiff dough, and knead for a few minutes. Roll out, cut into small biscuits, and bake in a quick oven for about ten minutes. Id. \d. } ¥■ Id. YORKSHIRE TEA CAKES. fib. Flour Ud. lEgg . . 1| gills Milk . ' 1 tablespoonful Yeast ^ tablespoonful Sugar 1 oz. Butter Total Cost — 5d. Time — One Hour and a Quarter. Rub the butter and flour together, make a well in the centre, sprinkle in the sugar, and drop in the egg. ]\Iix the yeast and sugar in a basin, make the milk just tepid, and pour it over the yeast. Strain into the flour and egg and work into a light dough, divide into two parts. Rub a little butter over two small tins, and put one cake in each tin. Cover with thin paper, and stand the tins near the COOKERY EECIPE8, #c. 405 stove for an hour, or until they have risen to at least three times their original size ; then bake in a quick oven for fifteen minutes. tServe either plain, or toasted and buttered. TEA CAKE. 1 lb. Flour i pint Milk 2 oz. Butter 1 Egg

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