Kentish Flead
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 84. The excerpt below is the record exactly as published.
Kentish Flead. — Make a rather rich puff paste, using “ flead ” (the inner “ leaf " fat of a pig) instead of lard or butter ; this is rolled out half an inch thick, cut out in rounds with a tumbler, baked in a quick oven, split, buttered, and served hot or cold, with sugar dusted over them. Raisins or currants are often mixed with the dough
Cook this with the app: pantry check, scaling, and the assistant.