Maudesley’s Irish Brown Tea-cake

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 13 days ago
Not a recipe: No

Ingredients (4)

1 qt. of coarse wheatmeal
less than a 1/4 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
sufficient milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Rub the butter completely into the flour with the hand.
Add a little salt, and mix together with sufficient milk to make a dough.
Work it a little, and roll out once only, to the size and thickness required.
It should be fully an inch thick.
Bake in the oven from 20 to 30 minutes.
Then split it like a muffin, and butter the inside well.
Return to oven for a few minutes to melt the butter.
Serve hot.

Original Text

Maudesley’s Irish Brown Tea-cake. (Mrs. Hozier and Mrs. Buchanan. 1879.)
1 qt. of coarse wheatmeal, less than a ¼ lb. butter. Rub the butter completely into the flour with the hand, add a little salt, and mix together with sufficient milk to make a dough. Work it a little, and roll out once only, to the size and thickness required. It should be fully an inch thick. Bake in the oven from 20 to 30 minutes. Then split it like a muffin, and butter the inside well. Return to oven for a few minutes to melt the butter. Serve hot.
This is good for breakfast.

Notes

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