Fadge
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 66. The excerpt below is the record exactly as published.
FADGE Take eleven pounds of wheatmeal and two ounces of butter. Rub the butter with a little salt into the meal. Mix this with warm water until it is the consistency of dough, and while mixing add eight to ten spoons of baking powder
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