Yorkshire Pie-clates for Tea

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Yield
8.0 pie-clates
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Mix the flour, currants, milk, and baking-powder together in a pan into a firm, smooth, compact paste.
  2. Divide this into eight equal parts.
  3. Roll each into a ball with the hand previously dipped in flour.
  4. Roll them out with a rolling-pin, with a little flour shaken on the table to prevent the paste from sticking, to the size of a tea-saucer.
  5. Bake the pie-clates upon a griddle-iron fixed over a clear fire to the upper bar of the grate.
  6. In about two or three minutes' time they will be done on the underside.
  7. Turn them over that they may be also baked on the other side.
  8. Take them off the griddle-iron, place on a plate, and spread a little butter upon each as they are done out of hand.
Original Text
No. 132. Yorkshire Pie-clates for Tea. Ingredients, one pound of flour, two ounces of grocer's currants, three gills of milk, and a pinch of baking-powder. Mix the above ingredients together in a pan into a firm, smooth, compact paste. Divide this into eight equal parts, roll each into a ball with the hand previously dipped in flour, then roll them out with a rolling-pin, with a little flour shaken on the table to prevent the paste from sticking, to the size of a tea-saucer, and bake the pie-clates upon a griddle-iron fixed over a clear fire to the upper bar of the grate. In about two or three minutes' time they will be done on the underside; they must then be turned over that they may be also baked on the other side, then taken off the griddle-iron, placed on a plate, and a little butter spread upon each as they are done out of hand.
Notes
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