Head Cakes
From The "Queen" cookery books: Pickles and Preserves, 1902
These cakes rise beautifully and are very flaky.
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
Nutrition per serving
1660Calories
49 gProtein
351 gCarbs
7 gFat
Full nutrition (19 nutrients)
Calories1660 kcal
Protein49 g
Carbohydrates351 g
Total Fat6.7 g
Sodium9.1 mg
Potassium617 mg
Calcium86 mg
Iron25 mg
Magnesium121 mg
Phosphorus490 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin B60.3 mg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Water45 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 69. The excerpt below is the record exactly as published.
head cakes,” pastry, &c. These are made by 142 PICKLES AND PRESERVES. skinning the fleacl and then slicing it into the flour, using from ^lb. to fib. of flead to lib of flour ; the mixture is then made into a dough as for pastry, with salt and a little water, then beaten with a rolling-pin, rolled out, cut into round cakes and baked in a sharp oven. These cakes can be served plain (they rise beautifully, and are very flakey) or dusted with sugar and a few washed and dried currants
Cook this with the app: pantry check, scaling, and the assistant.