Fadge

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

2oz. each of rye and of ordinary brown flour ↝ Flour, rye [Cereal Grains and Pasta]
2oz. each of rye and of ordinary brown flour ↝ Flour, rice, brown [Cereal Grains and Pasta]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
3oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
enough milk (about a gill) to bring it all to a stiff paste ↝ Milk, NFS [Milk, reduced fat]

dissolve 3oz. of butter in half a pint of milk over the fire ↝ Butter, stick, unsalted [Dairy and Egg Products]
dissolve 3oz. of butter in half a pint of milk over the fire ↝ Milk, NFS [Milk, reduced fat]
1lb. of wholemeal
1/2oz. of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (11)

Mix together 2oz. each of rye and of ordinary brown flour, and a saltspoonful of salt.
Work into this 3oz. of butter and enough milk (about a gill) to bring it all to a stiff paste.
Bake for an hour on the girdle or the hot plate, and serve.
If cooked too long this gets like piecrust.
It must not be baked in the oven!

Another way

Dissolve 3oz. of butter in half a pint of milk over the fire.
Mix together 1lb. of wholemeal, 1/2oz. of baking powder, and a saltspoonful of salt.
Now mix all these ingredients to a stiff dough with the butter, milk, etc.
Roll it out 1/2in. thick, and cut it into cakes, or fingers, 11/2in. by 3in. or 4in. long.
Bake on the girdle, or in a well heated frying-pan on the hot plate, turning them to cook them evenly.
Serve hot in a napkin well dusted with flour.

Original Text · last edited 4 days ago

Fadge.—Mix together 2oz. each of rye and of ordinary brown flour, and a saltspoonful of salt; work into this 3oz. of butter and enough milk (about a gill) to bring it all to a stiff paste: Bake for an hour on the girdle or the hot plate, and serve. If cooked too long this gets like piecrust. It must not be baked in the oven! Another way is
to dissolve 3oz. of butter in half a pint of milk over the fire; mix together 1lb. of wholemeal, ½oz. of baking powder, and a saltspoonful of salt. Now mix all these ingredients to a stiff dough with the butter, milk, etc.; roll it out ½in. thick, and cut it into cakes, or fingers, 1½in. by 3in. or 4in. long, and bake on the girdle, or in a well heated frying-pan on the hot plate, turning them to cook them evenly. Serve hot in a napkin well dusted with flour.

Notes

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