Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Cold Water Willies
Breads
Northumberland

Dough of white flour, salt and cold water only, baked.

Described as "made with flour and salt and just sufficient water to blend them into a pliable dough. They were just dusted lightly with flour, flattened out a little and baked in a moderate oven. In the districts where these were made in the old hard times, there was a jibe which described these cakes as "Tough Cake and Pullit," and that is exactly what they were; they had to be pulled to pieces."

Known from Receipts and Relishes. Being a Vade Mecum for the Epicure in the British Isles in the Whitbread Library series and from Riley’s Gastronomic Guide to the British Isles, both of about 1950.

See: Dampers


MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats