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Yorkshire Pie-Clates for Tea


  • 1 pound of flour
  • 2 ounces of grocer's currants
  • 3 gills of milk
  • pinch of baking-powder


Mix the above ingredients together in a pan into a firm, smooth, compact paste. Divide this into eight equal parts, roll each into a ball with the hand previously dipped in flour, then roll them out with a rolling-pin, with a little flour shaken on the table to prevent the paste from sticking, to the size of a tea-saucer, and bake the pie-clates upon a griddle-iron fixed over a clear fire to the upper bar of the grate. In about two or three minutes' time they will be done on the underside; they must then be turned over that they may be also baked on the other side, then taken off the griddle-iron, placed on a plate, and a little butter spread upon each as they are done out of hand.


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A Plain Cookery Book for the Working Classes (1852).

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