The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Yorkshire Knead Cakes


Decorative shapes "according to the fancy" of butter-rich yeast-raised dough, baked on an iron griddle (Eaton 1822).

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

YORKSHIRE KNEAD CAKES. Rub six ounces of butter into a pound of flour till it is very fine, and mix it into a stiff paste with milk. Knead it well, and roll it out several times. Make it at last about an inch thick, and cut it into cakes, in shapes according to the fancy. Bake them on an iron girdle, and when done on one side turn them on the other. Cut them open and butter them hot. They also eat well cold or toasted. Half a pound of currants well washed and dried may be added at pleasure.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018