One of the delights(?) of modern cooking here in Canada is that butter is
more expensive than margarine (it has something to do with the dairy
farmer's lobby and artificially high dairy prices, and we grow cheap oil
grain seeds). So a lot of pastries are not made with butter. According to
the book length list of ingredients, there was no butter or whey. Now that
you mention it, I'm not surprised that Eccles cakes may be British in
origin. We still have a lot of British heritage left here. Mind you, my
heritage is French and German<g>.

Don

At 11:18 PM 3/20/2001 +0000, you wrote:
>>
>> I have a great liking for Eccles Cakes.
>Are you sure these did not contain butter, the pastry if made properly
>should be puff or flaky (i live in the area they came from orginally) and
>they are packed with sugar