Fenloe
From Bread, cakes, and biscuits, 1902
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 77. The excerpt below is the record exactly as published.
Fenloe. — Make a dough with equal parts of sifted flour, creamed butter (or a little less clotted cream), a little milk, and sugar
Cook this with the app: pantry check, scaling, and the assistant.