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Afternoon Tea Cakes

A historical recipe from The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914).

A historical recipe

The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Project Gutenberg eBook #49707.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Digitised by Project Gutenberg, eBook #49707 (https://www.gutenberg.org/ebooks/49707). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

New Zealand. Associated with New Zealand by the book is about New Zealand cookery (Cooking, New Zealand); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1 breakfastcup flour
  • 2 heaped dessertspoonfuls sugar
  • 1 egg

Method

  1. 1 breakfastcup flour 2 heaped dessertspoonfuls sugar 3 ozs.
  2. butter (or 3 tablespoonfuls) 1 egg (well beaten) and some milk 1 teaspoon Edmonds’ Baking Powder Jam (raspberry preferred) Rub butter into flour, then add sugar and Edmonds’ Baking Powder, mix well, add egg and sufficient milk to make a light dough.
  3. Roll and cut into rounds;
  4. place a little raspberry jam on each, wet the edges, and press them together.
  5. Put on cold, greased oven shelf, and bake about 10 minutes.
  6. RICE CAKES (Without Eggs).
  7. 1 cup flour ½ cup ground rice ¼ lb.
  8. sugar 4 ozs.
  9. butter ½ cup milk (good measure) 1 heaped teaspoonful Edmonds’ Egg Powder Pinch salt Cream butter and sugar, sift and mix dry ingredients into same, mix all thoroughly with the milk, add flavouring, and bake in patty pans in moderate oven from 10 to 12 minutes.