Party
Bristol tea cakes
Marion Harland’s original method for Bristol tea cakes, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Rub two level tablespoonfuls of butter into four cupfuls of sifted flour;
- mix it with thin cream to a soft dough to roll out;
- split and butter them;
Historical transcription
Source method
- 1
Rub two level tablespoonfuls of butter into four cupfuls of sifted flour; mix it with thin cream to a soft dough to roll out; toss the dough upon a floured board, cut with a biscuit cutter into rounds and bake on a hot griddle, or in the oven; split and butter them; serve on a napkin.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.