Water-cakes
Ingredients
Directions
Mix flour with water and add salt to form a paste.
Roll out the paste very thin.
Bake on a bakestone or in a frying pan until cooked.
Store in a dry place for up to four months.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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