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 Dough of white flour, salt and cold water only, baked. Described as “made with flour and salt and just sufficient water to blend them into a pliable dough. They were just dusted lightly with flour, flattened out a little and baked in a moderate oven. In the districts where these were made in the old hard times, there was a jibe which described these cakes as “Tough Cake and Pullit,” and that is exactly what they were; they had to be pulled to pieces.” Known from Receipts and Relishes. Being a Vade Mecum for the Epicure in the British Isles in the Whitbread Library series and from Riley’s Gastronomic Guide to the British Isles, both of about 1950. See: Dampers  |
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