Yorkshire Cake

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of good milk ↝ Milk, NFS [Milk, reduced fat]
three spoonfuls of yeast ↝ Yeast [Not included in a food category]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Take two pounds of flour, and mix with it four ounces of butter melted in a pint of good milk, three spoonfuls of yeast, and two eggs;
beat all well together, and let it rise;
then knead it, and make into cakes;
let them rise on tins before you bake, which do in a slow oven.

Another sort

The second sort is made as above, leaving out the butter.

Original Text

Yorkshire Cake.

Take two pounds of flour, and mix with it four ounces of butter melted in a pint of good milk, three spoonfuls of yeast, and two eggs; beat all well together, and let it rise; then knead it, and 229make into cakes; let them rise on tins before you bake, which do in a slow oven.

Another sort is made as above, leaving out the butter.

The first sort is shorter; the last lighter.

Notes

—