Yorkshire Cakes

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 (7)

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 spoonfuls yeast ↝ Yeast [Not included in a food category]
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
3 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 pint warm milk ↝ Milk, NFS [Milk, reduced fat]
milk and sugar ↝ Milk, NFS [Milk, reduced fat]
milk and sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (8)

Rub the butter into the flour.
Add the yeast, egg and milk.
Beat the whole well together.
Set to rise in a warm place for three-quarters of an hour.
Cut into round cakes.
Set to rise again.
Bake in a moderate oven.
Wash over, when baked, with milk and sugar.

Original Text

Yorkshire Cakes

1 lb. flour 2 spoonfuls yeast 1 egg 3 ozs. butter ¹⁄₂ pint warm milk

Rub the butter into the flour. Add the yeast, egg and milk. Beat the whole well together. Set to rise in a warm place for three-quarters of an hour. Cut into round cakes. Set to rise again. Bake in a moderate oven. Wash over, when baked, with milk and sugar.

[Pg 125] Schoolroom Cakes

PAGE Fruit Cake without Eggs 126 Gingerbread 126 One Egg Cake 127 Plain Sultana Cake 127 Seed Cake—Lunch 128

[Pg 126]

Notes

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