Yorkshire Girdle-Cake. — ( Family Ptecipe.) — Set the girdle-
plate over a clear fire, and be sure that it is hot before the paste
is put upon it. Ascertain this by throwing a few grains of salt
upon it ; if they crackle it is the right heat. The paste is made
of a small handful of flour✪ Cream Scones mixed with thin cream and a very
little salt. On no account use baking powder or soda ; only
flour and cream. If new milk has to be used or if the cream is
too thin add a bit of butter the size of the tip of your thumb.
When the paste is well mixed, roll it out a quarter of an inch
thick. Flour the girdle, and lay the cake on it to bake. It
requires pricking, and must be turned with a slice so as to bake
both sides. It will take about twenty minutes to bake. If the
cake is tough, the girdle has not been hot enough or the cream
has been too poor. The Girdle cake should be divided into
segments, or cut across into four parts. It must not be rich like
pastry, and it should not be split.
Cumberland Singing: Hinnie.— -Make a thick paste of
flour and cream, or of flour and butter beaten to a cream. Moisten
with a few drops of milk✪ Cumberland Singing Hinnie, and roll it out half an inch thick. Roll
as lightly and quickly as possible, and not more than twice. Bake
it on the girdle, turning it as soon as one side is done. Split it,
butter it, and serve very hot.
Irish Brown Fadg:e. — This is the breakfast cake or scone
peculiar to Ireland. Take one pound of whole meal flour, just
IRISH BROWN FADGE
535
as it comes from the mill. Rub into it an ounce and a half of
butter. Add a little salt. Make into a paste with about half a
pint of milk✪ Irish Brown Fadge. Roll the cake out the third of an inch thick, and
bake on the girdle plate for twenty minutes, turning it once or
twice. If rich buttermilk, with a pinch of soda Avell mixed into
the meal, can be used, the butter would be omitted, and the
Fadge will be infinitely better.
Lancashire Clapped Bread. — Mix fine dry Scotch oatmeal
with cold water and a pinch of salt✪ Lancashire Clapped Bread into a moderately stiff paste.
Pat it well with two wooden spoons with plenty of oatmeal
strewed under and over it until it is as thin as it can be made.
Each cake should be as large as a small plate, and each must be
baked singly. The paste dries so rapidly that you must only
moisten enough oatmeal for one cake at a time. Clapped Bread
ought properly to be baked on an iron girdle plate hung over the
fire, but a baking sheet will do, as bottom heat is required. Turn
the cakes whilst they are baking, and afterwards toast them a
little before the fire and make them crisp. They should be as
dry as possible. If the oatmeal is mixed with warm water the
Clapped Bread is more easily made, but it is not nearly so good.
The clapping or patting makes it short, which is its distinctive
feature. Use as little water as possible.
Page 371 · 5 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Yorkshire Girdle-Cake. — ( Family Recipe.) — Set the girdleplate over a clear fire, and be sure that it is hot before the paste is put upon it. Ascertain this by throwing a few grains of salt upon it ; if they crackle it is the right heat. The paste is made of a small handful of flour mixed with thin cream and a very little salt. On no account use baking powder or soda ; only flour and cream. If new milk has to be used or if the cream is too thin add a bit of butter the size of the tip of your thumb. When the paste is well mixed, roll it out a quarter of an inch thick. Flour the girdle, and lay the cake on it to bake. It requires pricking, and must be turned with a slice so as to bake both sides. It will take about twenty minutes to bake. If the cake is tough, the girdle has not been hot enough or the cream has been too poor. The Girdle cake should be divided into segments, or cut across into four parts. It must not be rich like pastry, and it should not be split.
Cumberland Singing Hinnie.— -Make a thick paste of flour and cream, or of flour and butter beaten to a cream. Moisten with a few drops of milk, and roll it out half an inch thick. Roll as lightly and quickly as possible, and not more than twice. Bake it on the girdle, turning it as soon as one side is done. Split it, butter it, and serve very hot.
Irish Brown Fadge. — This is the breakfast cake or scone peculiar to Ireland. Take one pound of whole meal flour, just
IRISH BROWN FADGE
as it comes from the mill. Rub into it an ounce and a half of butter. Add a little salt. Make into a paste with about half a pint of milk. Roll the cake out the third of an inch thick, and bake on the girdle plate for twenty minutes, turning it once or twice. If rich buttermilk, with a pinch of soda well mixed into the meal, can be used, the butter would be omitted, and the Fadge will be infinitely better.
Lancashire Clapped Bread. — Mix fine dry Scotch oatmeal with cold water and a pinch of salt into a moderately stiff paste. Pat it well with two wooden spoons with plenty of oatmeal strewed under and over it until it is as thin as it can be made. Each cake should be as large as a small plate, and each must be baked singly. The paste dries so rapidly that you must only moisten enough oatmeal for one cake at a time. Clapped Bread ought properly to be baked on an iron girdle plate hung over the fire, but a baking sheet will do, as bottom heat is required. Turn the cakes whilst they are baking, and afterwards toast them a little before the fire and make them crisp. They should be as dry as possible. If the oatmeal is mixed with warm water the Clapped Bread is more easily made, but it is not nearly so good. The clapping or patting makes it short, which is its distinctive feature. Use as little water as possible.
Records on this page
Cream SconesYorkshire Girdle-CakeCumberland Singing HinnieIrish Brown FadgeLancashire Clapped Bread