On: Recreating “Portugal cakes” from 1730

[powertower]

> 1/2 lb. all-purpose flour

Wouldn't the flour have to be bolted Spelt or Einkorn flour (i.e., the original strains before 1900s)?

Seems like a modern strain of wheat (that's also been fully degermed to make "white") would give a completely different result to the 1700s original.