Meal Girdle Cakes

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 lb/450 g mixed wheat and rye meal, or barley and pea meal


Mix the salt with the meal, make a well in the centre, mix in the water, and knead (with a little additional water if necessary) to form a stiff dough.

Roll out on a floured board to make an 8-inch/20cm disc.

Heat a bakestone or girdle until a little flour sprinkled on it slowly browns but does not smoulder, then brush it clean. Brush off the flour, slide the girdle cake on to t