Yorkshire Tea Cakes

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

one pound of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
half an ounce of German yeast ↝ Yeast [Not included in a food category]
a gill of lukewarm milk ↝ Milk, NFS [Milk, reduced fat]
one well beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three ounces of good butter that has been dissolved in a gill of warm water
a little more of the flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little more milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (9)

Put one pound of fine flour into a basin, and make a well in the centre of it.
Mix half an ounce of German yeast with a gill of lukewarm milk.
With the yeast and milk mix one well beaten egg and three ounces of good butter that has been dissolved in a gill of warm water.
Pour this into the well in the basin, and gradually work in about a quarter of a part of the flour till it is a light batter.
Sprinkle this with a little more of the flour, and let it remain in the centre of the unmixed flour.
Cover the basin with a cloth, set it in a warm place, let it stand for about one hour.
Knead the whole into a light dough; a little more milk can be added if necessary.
Cut the dough across the top in a cross form, cover the basin again, and leave it for about half an hour to rise.
Turn out on the table or slab, and roll it out very lightly about an inch thick, and cut in rounds about three.

Original Text

Yorkshire Tea Cakes.
Put one pound of fine flour into a basin, and make a well in
the centre of it. Mix half an ounce of German yeast with a
gill of lukewarm milk; with the yeast and milk mix one well
beaten egg and three ounces of good butter that has been
dissolved in a gill of warm water; pour this into the well in
the basin, and gradually work in about a quarter of a part of
the flour till it is a light batter; sprinkle this with a little
more of the flour, and let it remain in the centre of the un-
mixed flour, cover the basin with a cloth, set it in a warm
place, let it stand for about one hour, then knead the whole
into a light dough; a little more milk can be added if
necessary; cut the dough across the top in a cross form,
cover the basin again, and leave it for about half an hour to
rise; then turn out on the table or slab, and roll it out very
lightly about an inch thick, and cut in rounds about three

Notes

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