Recipes > Breads > Dry Tea Cakes

Dry Tea Cakes


  • 2 ounces of butter
  • 1 pint of skimmed milk
  • 1 spoonful of light yest
  • salt
  • flour


Boil the butter in the skimmed milk; let it stand till it is as cold as new milk; then put to it the 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.


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The Lady's Own Cookery Book (1844).

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