Recipe: Tea Biscuit

Melt a quarter of a pound of fresh butter in a quart of warm milk, and add a salt-spoonful of salt. Sift two pounds of flour into a pan, make a hole in the centre, and put in three table-spoonfuls of the best brewer’s yeast. Add the milk and butter and mix it into a stiff paste. Cover it and set it by the fire to rise. When quite light, knead it well, roll it out an inch thick, and cut it into round CAKEs with the edge of a tumbler. Prick the top of each with a fork; lay them in buttered pans and bake them light brown. Send them to table warm, and split and butter them.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)