Recipes > Breads > Yorkshire Cakes

Yorkshire Cakes


  • 2 pounds of flour
  • 3 ounces of butter
  • yolks of 2 eggs
  • 3 spoonfuls of yest that is not bitter
  • 1/2 pint of milk


Take the flour, butter, yolks, yest; melt the butter in the milk; then mix them all well together; let it stand one hour by the fire to rise; then roll the dough into cakes pretty thin. Set them a quarter of an hour longer to the fire to rise; bake them on tins in a moderate oven; toast and butter them as you do muffins.


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The Lady's Own Cookery Book (1844).

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