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.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● 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 ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY