Food - Welsh Cakes from Tenby - recipe postcard c.1980s

Postcard
• Picture / Image:  Welsh Cakes - traditional recipe from Tenby - recipe
• Publisher:  Alan Shepherd, a Visitors Guide to Pembrokeshire
• Postally used:  no
• Stamp:  n/a
• Postmark(s): n/a
• Sent to:  n/a
• Notes / condition: 

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Text from the free encyclopedia WIKIPEDIA may appear below to give a little background information (internal links may not  work) :

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Welsh cakes or welshcakes (Welsh: picau ar y maen, pice bach, cacen gri or teisen radell) are traditional Welsh snacks.

The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen), a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones.

Welsh cakes are made from flour, sultanas, raisins, and/or currants, and may also include such spices as cinnamon and nutmeg. They are roughly circular, a couple of inches (4–6 cm) in diameter and about half an inch (1–1.5 cm) thick.

Welsh cakes are served hot or cold dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered.

type=printed postcards

theme=topographical: british

sub-theme=wales

county/ country=pembrokeshire

number of items=single

period=1945 - present

postage condition=unposted