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Breakfast and Tea Oakes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Breakfast and Tea Oakes

Ingredients

Directions

  1. Heat hot lard in a deep kettle.

  2. Pull up some dough quite thin with your thumb and two fingers.

  3. Cut the dough into pieces 2 to 3 inches long.

  4. Drop the pieces into the hot lard and fry until golden brown.

  5. Serve at the table like biscuits, or in a vegetable dish with hot cream seasoned with pepper and coarse sea salt.

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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