Fleed or Flead Cakes

Instructions

1. These are very much served as a tea-cake at the tables of the superior order of Kentish farmers.
2. For the mode of making them, proceed as for flead-crust (see Chapter XVI.).
3. Cut the cakes small with a round cutter, and leave them more than half an inch thick: if well made they will rise much in the oven.
4. Bake them rather quickly, but keep them pale.
5. Proportions: flour, 2 lbs.; flead, 1-1/4 lb.; butter, 6 oz.
6. Time: baked 10 to 15 minutes.