Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Eighteenth-century recipe for this traditional Yorkshire teacake.


  • 1 lb. (½ k.) flour
  • 1 oz. (30


Mix the granulated sugar and salt with the flour. Rub in 2 oz. (60 g.) butter until the mixture has the consistency of coarse breadcrumbs. Cream the yeast with the caster sugar, add a