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Home / Private Collections / Cookit / History Cookbook / Georgian / Food & Drink / Preparation & Cooking / Shrewsbury Cakes (Biscuits) / Plain Flour in an earthenware dish.
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The plain flour is left to warm (dry)in the kitchen. Damp flour would clog and make the biscuits heavy. Often flour was purchased as 'raw' brown flour and bolted (pushed through a cloth) to make white flour for baking.Baking could be very labour heavy as many ingredients such as flour and sugar need...

Plain Flour in an earthenware dish.

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The plain flour is left to warm (dry)in the kitchen. Damp flour would clog and make the biscuits heavy. Often flour was purchased as 'raw' brown flour and bolted (pushed through a cloth) to make white flour for baking.Baking could be very labour heavy as many ingredients such as flour and sugar needed to be prepared before using.

Added:
11th Apr 2009 by Diane Earl

Subjects:
 History

Key Stages:
 Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

Keywords:
flour bolt baking earthenware georgian biscuits

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