Tea Cakes—II

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

2 lbs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 tea-spoon salt ↝ Salt, table, iodized [Spices and Herbs]
1/4 lb. lard ↝ Lard [Fats and Oils]
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Yeast the size of a walnut ↝ Yeast [Not included in a food category]
Milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (6)

Mix the salt with the flour and then rub the lard thoroughly into it.
Beat the egg well and stir the yeast into it.
Add to the flour with enough milk to make a paste, knead well.
Let it rise for a couple of hours in a warm place.
Form it into round cakes on tins.
Let them rise for twenty minutes and bake from quarter to half-an-hour.

Original Text

Tea Cakes—II

2 lbs. flour ¹⁄₂ tea-spoon salt ¹⁄₄ lb. lard 1 egg Yeast the size of a walnut Milk

Mix the salt with the flour and then rub the lard thoroughly into it. Beat the egg well and stir the yeast into it. Add to the flour with enough milk to make a paste, knead well. Let it rise for a couple of hours in a warm place. Form it into round cakes on tins. Let them rise for twenty minutes and bake from quarter to half-an-hour.

Notes

—