Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 oz/50 g plain flour
  • ½ tsp ground ginger

Method

Sift the flour and ginger into a bowl, make a well in the centre, pour in the eggs and cheese, and beat to produce a smooth batter.

Heat the closed irons on one side and then the other over a stove. Wrap the butter in a piece of cloth, and use to lightly grease the inner faces of the irons.

Pour a pool of batter on to one face of the irons, close them together, and hold until th