Lito

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

5oz. of butter or lard ↝ Butter, stick, unsalted [Dairy and Egg Products]
2lb. of Lito flour ↝ Flour, 00 [Cereal Grains and Pasta]
two eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
3oz. of caster sugar ↝ Sugar, NFS [Sugars and honey]
a pint and a quarter of milk ↝ Milk, NFS [Milk, reduced fat]
a very little salt ↝ Salt, table, iodized [Spices and Herbs]
milk or egg ↝ Milk, NFS [Milk, reduced fat]

Instructions (7)

Rub 5oz. of butter or lard into 2lb. of Lito flour.
Add to this two eggs well beaten with 3oz. of caster sugar, a pint and a quarter of milk, and a very little salt.
Make it all to a smooth dough.
Roll it out.
Stamp out in round cakes.
Wash these over with milk or egg.
Bake in a sharp oven.

Original Text · last edited 4 days ago

Lito.
—Rub 5oz. of butter or lard into 2lb. of Lito flour, then add to this two eggs well beaten with 3oz. of caster sugar, a pint and a quarter of milk, and a very little salt; make it all to a smooth dough, roll it out, stamp out in round cakes, wash these over with milk or egg, and bake in a sharp oven. (Lito is a new flour brought out by the Hovis Co., and is extremely useful for cakes, bread, and puddings of all kinds.)

Notes

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