Madling Cakes

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. To a quarter of a peck of flour well dried at the fire, add two pounds of mutton-suet fried and strained clear off, when it is a little cool, mix it well with the flour, some salt, and very little all-spice beat fine.
  2. Take half a pint of good yeast, and put in half a pint of water stir it well together, strain it, and mix up your flour into a paste of a moderate stiffness.
  3. You must add as much cold water as will make the paste of a right order.
  4. Make it into cakes about the thickness and bigness of an oat-cake.
  5. Have ready some currants clean washed and picked, strew some just in the middle of your cakes between your dough, so that none can be seen till the cake is broke.
  6. You may leave the currants out, if you don't chuse them.
Original Text
To make Madling Cakes. To a quarter of a peck of flour well dried at the fire, add two pounds of mutton-suet fried and strained clear off, when it is a little cool, mix it well with the flour, some salt, and very lit- tle all-spice beat fine: take half a pint of good yeast, and put in half a pint of water stir it well together, strain it, and mix up your flour into a paste of a moderate stiffness. You must add as much cold water as will make the paste of a right order; make it into cakes about the thickness and bigness of an oat-cake; have ready some currants clean washed and picked, strew some just in the middle of your cakes between your dough, so that none can be seen till the cake is broke. You may leave the cur- rants out, if you don't chuse them.
Notes
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