Madling Cakes

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

To a quarter of a Peck of Flour well dried at the Fire, add two Pound of Mutton Suet tried and strain’d clear of, when it is a little cool, mix it well with the Flour, some Salt, and a very little all Spice beat fine; take Half a Pint of good Yeast, and put in Half a Pint of Water, stir it well together, and strain it, 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 Big-ness of an Oat-Cake; have ready some Currans clean wash’d and pick’d, strow 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 Currants out if you don’t chuse them.