Flead or Flead Cakes

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

Flour, 2 lbs. ↝ Flour, 00 [Cereal Grains and Pasta]
flead, 1-1/4 lb.
butter, 6 oz. ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Proceed as for flead-crust (see Chapter XVI.).
Cut the cakes small with a round cutter, and leave them more than half an inch thick.
If well made they will rise much in the oven.
Bake them rather quickly, but keep them pale.

Original Text

FLEED OR FLEAD CAKES.

These are very much served as a tea-cake at the tables of the superior order of Kentish farmers. For the mode of making them, proceed as for flead-crust (see Chapter XVI.); cut the cakes small with a round cutter, and leave them more than half an inch thick: if 559well made they will rise much in the oven. Bake them rather quickly, but keep them pale.

Flour, 2 lbs.; flead, 1-1/4 lb.; butter, 6 oz.: baked 10 to 15 minutes.

Notes

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