Pennycake

On offer in most markets, along most docks, and either side of city gates is a staple of busy folk on the go, the pennycake. Each vendor, neighborhood or city has its own twist on the simple fried bread, but common to them all is a well ground flour base leavened lightly between a golden fried crust, available for just a copper penny. Most stalls make their livelihood not on the meager bread itself, but the toppings or salads the breads are garnished with or used as utensil for.
With a modest adjustment of the batter many vendors offer a sweet or savory pennycake. Further adjusted by the selection of a fruit topping, or ladle full of briny pickled fish spread the simple pennycake can be turned into a light dessert or a filling main course. Many travelers on their way out the gate or up the gangplank will purchase a bundle of breads topped lightly with a sweet or salty preserve and be sated safely for several days of their journey. The breads and their accompaniments are often served on a large leaf, patch of parchment, or into a kerchief or cup of the customer.
While some districts may go so far as to regulate the standard size or weight of a pennycake, most have allowed the price of flour and oil to dictate the measure, and thus the staple of the workers fare often remains buoyed by subsidy in times of trouble. Sold most often from small carts, the breads are prepared in bulk in advance. More elaborate traveling cookeries may prepare the cakes fresh, as do many permanent stalls found near busy thoroughfares. Taxes on pennycake vendors are normally quite light in most jurisdictions, as attempts to levy them more heavily tend to close businesses and quickly foment resentment among the working folk who rely on the quick inexpensive staple.

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Originally written for 2024 Summer Camp challenge answering the Wild Card option Item Food often eaten by travelers