Kentish Flead

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (4)

for the flead

“flead” (the inner “leaf” fat of a pig)

for the dough

Raisins or currants ↝ Raisins [Dried fruits]

for serving

sugar ↝ Sugar, NFS [Sugars and honey]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Make a rather rich puff paste, using “flead” (the inner “leaf” fat of a pig) instead of lard or butter
roll out half an inch thick
cut out in rounds with a tumbler
bake in a quick oven
split
buttered
served hot or cold, with sugar dusted over them
Raisins or currants are often mixed with the dough

Original Text · last edited 4 days ago

Kentish Flead.—Make a rather rich puff paste, using “flead” (the inner “leaf” fat of a pig) instead of lard or butter; this is rolled out half an inch thick, cut out in rounds with a tumbler, baked in a quick oven, split, buttered, and served hot or cold, with sugar dusted over them. Raisins or currants are often mixed with the dough.

Notes

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