Fadge
From Bread, cakes, and biscuits, 1902
Can also be made into scones or fingers and served hot.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.
Fadge. — Mix together 2oz. each of rye and ordinary brown flour, with a saltspoonful of salt ; work into this 3oz. of butter and enough milk (about a gill) to get it all to a stiff paste. Bake for about an hour on the girdle or on the hot plate, but never in the oven. This must not be over-cooked or it will become a kind of piecrust. Another way is to dissolve 3oz. of butter over the fire in half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.