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Easy
10 min
By Eliza Acton
Published 1845
These are very much served as a tea-cake at the tables of the superior order of Kentish farmers. For the mode of making them, proceed as for flead-crust; cut the cakes small with a round cutter, and leave them more than half an inch thick: if well made they will rise much in the oven. Bake them rather quickly, but keep them pale.