French Tea Cakes
From The ready adviser and family guide (1866).
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A historical recipe
The ready adviser and family guide, by Isaac Shinn (1866).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- To one pound of flour add two ounces of fresh butter;
- rub them together, then mix them with about four tablespoonsful of warm milk, one of beer yeast, and a beaten egg.
- Mix well together, and set the dough before the fire to rise.
- When it has risen, make it into three cakes, put them on buttered tins and place before the fire for an hour ;
- then bake in a quick oven a quarter of an hour.
Plating
Cookware for this recipe
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Chef's knife