Dry Tea Cakes
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
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 Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). 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.
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Ingredients
- two ounces of butter
- a pint of skimmed milk
- a spoonful of light yest
Method
- 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.