Passover Cakes

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Time
Cook: 5 min Total: 5 min
Yield
12.0 – 14.0 cakes
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Mix 1lb. of fine flour to a stiff paste with a little cream and a pinch of salt
  2. Roll this paste out as thin as possible; it should be of the thickness of paper.
  3. From this quantity make twelve to fourteen cakes about the size of a meat plate
  4. Bake five minutes or so on a girdle or on a tin on the hot plate, then turn them.
  5. When ready they should be covered with large brown blisters and be almost transparent.
Original Text · last edited 4 days ago
Passover Cakes.—Mix 1lb. of fine flour to a stiff paste with a little cream and a pinch of salt; roll this paste out as thin as possible; it should be of the thickness of paper. From this quantity make twelve to fourteen cakes about the size of a meat plate, and bake five minutes or so on a girdle or on a tin on the hot plate, then turn them. When ready they should be covered with large brown blisters and be almost transparent.
Notes
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