Yorkshire Tea Cakes

Ingredients

• three eggs
• one pint of milk
• one half tea-spoonful of salt
• one piece of sal volatile, the size of a pea
• one pound of flour

Method

1. 1

   Break the eggs into a bowl and beat until very light.

2. 2

   Add milk, dissolve sal volatile and salt in water, and add to the mixture.

3. 3

   Gradually add flour and beat well.

4. 4

   Grease shallow tins, fill them half full with batter, and bake for fifteen minutes in a quick oven.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 138. The excerpt below is the record exactly as published.

YORKSHIRE TEA CAKES. 211 flour is being beaten in, sprinkle in from time to time the lemon-juice and the grated rind of lemon. Pour the batter without any delay into a baking-tin that has been greased with butter, and placing the tin in a moderate oven, let the cake bake therein for an hour and a half. Rock Cake.— One pound of flour, three ounces of butter, three ounces of sugar, three ounces of sultana raisins, two eggs, one tea-spoonful of powdered ginger, one half gill of milk, two tea-spoonfuls of baking-powder. Put the flour into a mixing-bowl, add to it the butter, and rub these thoroughly together with the hands. When this is done, add to the mixture the sugar, ginger, and baking-powder, and rub these also until well mixed. Place the raisins in a towel, and rubbing from them the stems, pick them out and throw them into the mixture, stirring lightly while doing so. Put the eggs into a small bowl, beat them until very light, add to them the milk, and stir this into the dry ingredients in the mixing-bowl, which should bring the mixture to a dough stiff enough to hold the spoon perpendicular in the centre. Grease with butter a flat baking-tin, take two forks and lift with them rough pieces of the dough, and place them upon the tin. Place the tin in a very hot oven, and bake the cake for fifteen minutes. Serve when cool. Yorkshire Tea Cakes. — Three eggs, one pint of milk, one half tea-spoonful of salt, one piece of sal volatile, the size of a pea

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