Fleed or Flead Cakes

Preparation info
    • Difficulty


    • Ready in

      10 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Flour, 2 lbs.
  • flead, lbs.
  • butter, 6


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.