Bread Dough Galette
From The victory cookery book, 1918
This forms not only a substantial sweet, but a very appetising dish.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 49. The excerpt below is the record exactly as published.
Bread Dough Galette Materials—Bread dough, jam or grated 188 THE VICTORY COOKERY BOOK carrot, some apples or other fruit, sugar and spice to taste. Method.—Roll out the bread dough and place it on a baking-sheet. Now turn up the edges to form a border, spread with jam or grated carrot
Cook this with the app: pantry check, scaling, and the assistant.