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Lemon 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

  • 3 tablespoonfuls each of lard
  • a pinch Rub butter
  • one lemon
  • 2 well beaten eggs

Method

  1. Rub into 1½ breakfastcups of flour 3 tablespoonfuls each of lard and butter;
  2. add 6 ozs.
  3. moist sugar, the grated rind of one lemon, a little of the juice, and a heaped teaspoonful of Edmonds’ Prize Baking Powder.
  4. Mix into moderate paste, with 2 well beaten eggs.
  5. Divide into cakes;
  6. place on greased oven shelf, and bake in brisk oven 20 minutes.
  7. TEA CAKES (Without Eggs).
  8. 1 lb.
  9. flour 4 ozs.
  10. sugar 4 ozs.
  11. butter 2 teaspoonfuls Edmonds’ Egg Powder ½ lb.
  12. dates (or sultanas) chopped Milk to mix, salt a pinch Rub butter into flour, add all dry ingredients, mix all together to a paste with milk, turn out on board, form into a roll, and cut in equal parts, put on cold greased and floured tray, and bake in quick oven.