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📝 Description
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80
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🥘 Ingredients
2 lbs. of flour, 1/2 teaspoonful of salt, 1/4 lb. of butter or lard, 1 egg, a piece of German yeast the size of a walnut, warm milk.
👨🍳 Method
Put the flour (which should be perfectly dry) into a basin mix with it the salt, and rub in the butter or lard; then beat the egg well, stir to it the yeast, and add these to the flour with as much warm milk as will make the whole into a smooth paste, and knead it well. Let it rise near the fire, and, 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, and 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at these vintage tea-cakes this week, and I must say, they were a delightful trip down memory lane. I was surprised by how little effort it took to create such comforting treats. The key to their charm, I found, was the second rise before baking. It's a small detail that makes a big difference, giving the cakes a light, airy crumb that's just perfect for soaking up a bit of butter. These tea-cakes are ideal for anyone seeking comfort in their cooking. They're not fancy, but they're incredibly satisfying. I particularly enjoyed them toasted the next day, dipped in a bit of warm milk—a simple pleasure that reminded me of cozy afternoons spent with a good book. If you're looking to bring a touch of old-fashioned warmth to your kitchen, give these a try. They're best enjoyed fresh, but even stale, they're a treat not to be missed.
