Fleed or Flead Cakes
From Modern cookery, in all its branches, 1884
Serves 5
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 485. The excerpt below is the record exactly as published.
FLEED OR FLEAD CAKES. These are very much served as a tea-cake at the tables of the superior order of Kentish farmers. For the mode of making them, proceed as for flead-crust (see Chapter XYI.) ; cut the cakes small with a round cutter, and leave them more than half an inch thick : if CHAP. XXVI.] CAKES. 559 well made they will rise much in the oven. Bake them rather quickly, but keep them pale. Flour, 2 lbs.; dead, 1| lb.; butter, 6 oz.
Cook this with the app: pantry check, scaling, and the assistant.