held-on

Updated: May 6, 2025

In their early days, the present generation of dalesmen fed almost exclusively upon oatmeal; either as 'hasty-pudding, that is, Scotch oatmeal which had been ground over again, so as to be nearly as fine as flour;... or 'lumpy, that is, boiled quickly and not thoroughly stirred; or else in one of the three kinds of cake which they call 'fermented, viz., 'riddle cake, 'held-on cake, or 'turn-down cake, which is made from oatcake batter poured on the 'bak' ston'' from the ladle, and then spread with the back of the ladle.

William Carew Hazlitt - Old Cookery Books and Ancient Cuisine