vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Yorkshire Girdle-Cake
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Should not be rich like pastry.
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.
Yorkshire Girdle-Cake. — ( Family Ptecipe.) — Set the girdle- plate over a clear fire, and be sure that it is hot before the paste is put upon it. Ascertain this by throwing a few grains of salt upon it ; if they crackle it is the right heat. The paste is made of a small handful of flour mixed with thin cream and a very little salt. On no account use baking powder or soda ; only flour and cream. If new milk has to be used or if the cream is too thin add a bit of butter the size of the tip of your thumb
Cook this with the app: pantry check, scaling, and the assistant.