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Treacle George


Leyers of pastry, treacle, breadcrumbs, baked.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

555. TREACLE-GEORGE (Devonshire)

Take a shallow cake-tin, or a deep plate, or a pie-dish; butter it. Place at the bottom a layer of pastry (short-crust) about a quarter of an inch thick. Over this put a layer of treacle; over this a layer of fine bread crumbs, sufficient to hide the treacle; over this squeeze a little lemon-juice; then put a layer of pastry, and go on in the same rotation till the tin is filled up to the height of three or four inches or so. Bake in a fairly quick oven, and remove from tin, and serve either hot or cold. This is a wholesome and attractive dish for children.

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