BROWN FADGE. (An Irish Breakfast Cake.)

The English bread-book · Eliza Acton · 1857
Source
The English bread-book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Break up very small an ounce and a half of butter into a pound of meal just as it comes from the mill (whole meal is meant by this), and make it into a paste with about half a pint of milk.
  2. Roll it out to the size of a plate, and to the third of an inch thick, and bake it on a griddle or in an oven.
  3. If made with buttermilk and a pinch of soda, it will be improved.
  4. If rich slightly acid buttermilk were used to make it, and a small but due proportion of carbonate of soda were well mingled with the meal, the butter might be omitted.
Original Text
BROWN FADGE. (An Irish Breakfast Cake.) “ Break up very small an ounce and a half of butter into a pound of meal just as it comes from the mill (whole meal is meant by this), and make it into a paste with about half a pint of milk. Roll it out to the size of a plate, and to the third of an inch thick, and bake it on a griddle or in an oven. If made with buttermilk and a pinch of soda, it will be improved.” This is the exact receipt by which the brown fadge is made in Ireland, where it is served at the breakfast-table, even in wealthy households, and in those of some of the nobility. If rich slightly acid buttermilk were used to make it, and a small but due proportion of carbonate of soda were well mingled with the meal, the butter might be omitted. Meal as it comes from the mill, 1 lb.; butter, 1½ oz.; little salt; nearly ½ pint of milk. Baked in oven about 20 minutes, or on a griddle.
Notes
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