Tea-cakes. No. 1.

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 (5)

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 egg very well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 large spoonsfuls of yeast ↝ Yeast [Not included in a food category]
1/2 pt. milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (6)

Rub the butter in the flour.
Mix the milk warm, add the yeast and the egg, and beat the whole 10 minutes.
Butter the tins.
For tea-cakes, quarter fill them.
For luncheon, half fill them.
Let them rise to the top before the fire, and bake 10 or 12 minutes.

Original Text

Tea-cakes. No. 1.
1 lb. flour, 1 egg very well beaten, 2 ozs. butter, 2 large spoonsfuls of yeast, ½ pt. milk. Rub the butter in the flour, mix the milk warm, add the yeast and the egg, and beat the whole 10 minutes.
Butter the tins and quarter fill them for tea-cakes; for luncheon half fill them; let them rise to the top before the fire, and bake 10 or 12 minutes.

Notes

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