Yorkshire Toasted Tear Cakes
From In foreign kitchens, 1893
Do this the day before using.
Presented as published in 1893. 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
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 7. The excerpt below is the record exactly as published.
Yorkshire Toasted TearCakes. — Make a sponge with three pints of sifted flour, one teaspoonful of salt, one pint of warm milk, one teacup of butter melted in it, and half a cake of yeast dissolved in a little warm water. Let this rise very light, add a beaten egg
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