Time: 1/4 to 1/2 hour.

Sufficient to make 8 tea-cakes.

Seasonable at any time

  1. 2 lbs. of flour
  2. 1/2 teaspoonful of salt
  3. 1/4 lb. of butter or lard
  4. 1 egg
  5. a piece of German yeast the size of a walnut
  6. warm milk
  • Put the flour (which should be perfectly dry) into a basin
  • Mix with it the salt
  • Rub in the butter or lard
  • Beat the egg well, stir to it the yeast
  • Add these to the flour with as much warm milk as will make the whole into a smooth paste
  • Knead it wel
  • Let it rise near the fire,
  • When well risen, form it into cakes
  • Place them on tins
  • Let them rise again for a few minutes before putting them into the oven
  • Bake from 1/4 to 1/2 hour in a moderate oven

  • These are very nice with a few currants and a little sugar added to the other ingredients: they should be put in after the butter is rubbed in. These cakes should be buttered, and eaten hot as soon as baked; but, when stale, they are very nice split and toasted; or, if dipped in milk, or even water, and covered with a basin in the oven till hot, they will be almost equal to new.

    Source: The Book of Household Management by Isabella Beeton (1859)

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