Yorkshire Tea-cakes

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

2 lbs. fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 spoonsfuls of good fresh barm
2 teaspoonfuls of sugar ↝ Sugar, NFS [Sugars and honey]
2 eggs beaten to a froth ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pt. of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (5)

To 2 lbs. fine flour put 2 spoonsfuls of good fresh barm, 2 teaspoonfuls of sugar with 2 eggs beaten to a froth.
Warm 2 ozs. butter in a pt. of milk.
Knead all into a light paste.
Then make up the tea-cakes and let them stand before the fire till well risen.
Bake them in a slow oven.

Original Text

Yorkshire Tea-cakes. (Miss Bowers.)
To 2 lbs. fine flour put 2 spoonsfuls of good fresh barm, 2 teaspoonfuls of sugar with 2 eggs beaten to a froth. Warm 2 ozs. butter in a pt. of milk, knead all into a light paste, then make up the tea-cakes and let them stand before the fire till well risen. Bake them in a slow oven.
(We use this recipe omitting the eggs and sugar.—C.C.)

Notes

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