Dry Tea Cakes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Boil two ounces of butter in a pint of skimmed milk; let it stand till it is as cold as new milk; then put to it a spoonful of light yest, a little salt, and as much flour as will make it a stiff paste.
  2. Work it as much, or more, than you would do brown bread; let it lie half an hour to rise.
  3. Roll it into thin cakes; prick them very well quite through, to prevent their blistering, and bake them on tin plates in a quick oven.
  4. To keep crisp, they must be hung up in the kitchen, or where there is a constant fire.
Original Text
Dry Tea Cakes. Boil two ounces of butter in a pint of skimmed milk; let it stand till it is as cold as new milk; then put to it a spoonful of light yest, a little salt, and as much flour as will make it a stiff paste. Work it as much, or more, than you would do brown bread; let it lie half an hour to rise; then roll it into thin cakes; prick them very well quite through, to prevent their blistering, and bake them on tin plates in a quick oven. To keep crisp, they must be hung up in the kitchen, or where there is a constant fire.
Notes
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