A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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Showing posts with label yorkshire tea cakes. Show all posts
Showing posts with label yorkshire tea cakes. Show all posts

Yorkshire Tea Cakes - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Yorkshire Tea Cakes - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Yorkshire Tea Cakes. Time—2 hours.


¾ lb. flour, 1½ gill milk, 1 egg, 1 teaspoonful castor sugar, 1 oz. German yeast, 1 oz. butter, salt.
Pass the flour through a sieve, and add a pinch of salt. Melt the butter in a stew-pan, add the milk, and let it become lukewarm. Cream the yeast with the castor sugar, add the milk, butter and egg, mix well, then strain into the middle of the flour, work in all the flour from the sides, then turn on to a floured board, and knead with the hand. Cut into two pieces, place in floured tins, cover and leave in a warm place to rise 1 hour. Bake from 20 to 30 minutes in a hot oven.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen