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tea cakes

 

900g (2lb) Flour
110g (4oz) Butter or Lard
1 Egg
A Piece of German Yeast, the size of a Walnut [or

Modern Equivalent]
Warm Milk
½ tsp Salt

Put the flour into a basin mixed with the salt.  Rub in the butter or lard.  Beat the egg well, stir to it the yeast.

Add all to the flour with as much warm milk as will make it into a smooth paste and knead it well.  Allow to rise in a warm place.

When well risen, form into cakes.  Place them on tins, let them rise again for a few minutes before putting them into the oven.
Bake for 15 to 30 minutes in a moderate oven.

These are very nice with a few currants and a little sugar added to the other ingredients, they should be put in after the butter is rubbed in.  

These cakes should be buttered and eaten hot as soon as baked, but, when stale, they are very nice split and toasted, or, if dipped in milk, or even water and covered with a basin in the oven till hot, they will be almost equal to new.

Time: 15 to 30 minutes.
Sufficient to make 8 tea-cakes.
Seasonable at any time.

TEA-CAKES

1786. INGREDIENTS - 2 lbs. of flour, 1/2 teaspoonful of salt, 1/4 lb. of butter or lard, 1 egg, a piece of German yeast the size of a walnut, warm milk.

Mode - Put the flour (which should be perfectly dry) into a basin mix with it the salt, and rub in the butter or lard; then beat the egg well, stir to it the yeast, and add these to the flour with as much warm milk as will make the whole into a smooth paste, and knead it well. Let it rise near the fire, and, when well risen, form it into cakes; place them on tins, let them rise again for a few minutes before putting them into the oven, and bake from 1/4 to 1/2 hour in a moderate oven. These are very nice with a few currants and a little sugar added to the other ingredients: they should be put in after the butter is rubbed in. These cakes should be buttered, and eaten hot as soon as baked; but, when stale, they are very nice split and toasted; or, if dipped in milk, or even water, and covered with a basin in the oven till hot, they will be almost equal to new.

Time - 1/4 to 1/2 hour.

Average cost, 10d.

Sufficient to make 8 tea-cakes.

Seasonable at any time.

 

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posted by doorlockdoorlock on 26 Mar 09 - 4451 views


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