Skip to main content
Dessert

Breakfast and Tea Cakes

A quick biscuit-like cake made from leftover bread dough, lard, and optional ingredients, baked and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Breakfast and Tea Cakes

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Incorporate lard and any desired ingredients into the leftover bread dough.

  2. Add a little more flour and let the dough rise once.

  3. Mix down the dough and let it rise again.

  4. Turn the dough out onto a floured surface, knead for a few minutes, then roll it out.

Shape and bake

  1. Cut out biscuits using a biscuit cutter or mold by hand.

  2. Place the biscuits in a well-greased baking pan.

  3. Before baking, wet the tops with warm water for color.

  4. For glazing, brush lightly with a mixture of milk and sugar or a sweetened egg yolk with a little milk.

  5. Bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes, watching closely to prevent burning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Leftover bread dough
Provides the base structure and yeasted texture of the cakes.
Lard
Adds fat that tenderises the crumb and gives a short, flaky texture.
Eggs
Add richness and help bind the dough, if included.
Sugar
Adds sweetness and helps the tops brown during baking.
Milk
Gives the glaze a light sheen and adds gentle browning.

The step that matters

Watching the bake closely. Sugar in the glaze and dough browns quickly at 400°F, so the tops can scorch before the centres are cooked through. Checking near the end of the 15 to 20 minute window prevents burning.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes