Irish Brown Fadge

Name: Irish Brown Fadge
Yield: 2 servings
Ingredients: one pound of whole meal flour; an ounce and a half of butter; a little salt; about half a pint of milk

From Mrs. Roundell's Practical cookery book, 1898

Serves 2

Using buttermilk with a pinch of soda improves the recipe.

Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 371. The excerpt below is the record exactly as published.

one pound of whole meal flour, just IRISH BROWN FADGE 535 as it comes from the mill. Rub into it an ounce and a half of butter. Add a little salt. Make into a paste with about half a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.