Cakes, Tea

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

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time: Cook: 20 min Total: 20 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (13)

1lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2oz. of German yeast ↝ Yeast [Not included in a food category]
a gill of tepid milk ↝ Milk, NFS [Milk, reduced fat]
one whole well-beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
3oz fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a gill of warm water ↝ Water, tap [Tap water]
sufficient flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little more milk ↝ Milk, NFS [Milk, reduced fat]
a little milk ↝ Milk, NFS [Milk, reduced fat]
caster sugar ↝ Sugar, NFS [Sugars and honey]

Optional additions

sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
shred candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (17)

Make a well in the centre of 1lb. of flour.
Mix 1/2oz. of German yeast with a gill of tepid milk.
Stir in one whole well-beaten egg, and 3oz fresh butter previously dissolved in a gill of warm water.
Pour this all into the well in the flour, gathering in lightly sufficient flour from the sides to produce a little pool of batter.
Sprinkle a little fresh flour over this.
Cover the basin with a cloth and leave it for an hour in a warm corner to rise.
Now knead the whole to a light dough, adding a little more milk if needed.
Cut the dough across with a sharp knife, re-cover the pan, and let it rise again for half an hour.
Turn it out on a well-floured board or slab.
Roll it out lightly and quickly a full inch thick.
Cut it in rounds the size of a saucer.
Set these on a floured tin near the fire to rise again for ten minutes.
Brush them over with a little milk and caster sugar.
Bake for twenty minutes in a moderate oven.
Slice the cakes, toast them lightly, butter them, put them together into shape again, and serve very hot.
If adding sultanas, carraway seeds, shred candied peel, etc., to the dough, when made up and baked, the cakes are simply split and buttered.
If shaped into a long roll, baked, sliced, and these slices then browned and crisped in the oven, this recipe makes excellent rusks.

Original Text · last edited 4 days ago

Cakes, Tea.—Make a well in the centre of 1lb. of flour; mix ½oz. of German yeast with a gill of tepid milk, then stir in one whole well-beaten egg, and 3oz. fresh butter previously dissolved in a gill of warm water; pour this all into the well in the flour, gathering in lightly sufficient flour from the sides to produce a little pool of batter; sprinkle a little fresh flour over this, cover the basin with a cloth and leave it for an hour in a warm corner to rise. Now knead the whole to a light dough, adding a little more milk if needed, then cut the dough across with a sharp knife, re-cover the pan, and let it rise again for half an hour. Next turn it out on a well-floured board or slab, roll it out lightly and quickly a full inch thick, cut it in rounds the size of a saucer, and set these on a floured tin near the fire to rise again for ten minutes; then brush them over with a little milk and caster sugar, and bake for twenty minutes in a moderate oven. They are then sliced, toasted lightly, buttered, put together into shape again, and served very hot. Some people add sultanas, carraway seeds, shred candied peel, etc., to this dough, in which case, when made up and baked, the cakes are simply split and buttered. If shaped into a long roll, baked, sliced, and these slices then browned and crisped in the oven, this recipe makes excellent rusks.

Notes

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