Padge

Ingredients

• two ounces of butter
• a gill of milk
• two ounces of rye flour
• two ounces of brown flour
• a little salt

Method

1. 1

   Dissolve two ounces of butter in a gill of milk, and when warm, stir it into equal quantities of rye and brown flour, two ounces of each; throw in a little salt, and mix into a firm paste.

2. 2

   This cake is best baked on a griddle; it should be turned frequently to prevent its being burnt.

3. 3

   It will take nearly one hour to bake if made of the proper thickness, three-quarters of an inch.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 508. The excerpt below is the record exactly as published.

Padge. — Dissohe two ounces of butter in a gill of milk, and when warm, stir it into equal quantities of rye and brown flour, two ounces of each ; throw in a little salt

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