Kettlebender, I was assured by several correspondents who made and ate it, was quite appetising and a stomach filler. It was prepared by cutting a thick slice from a loaf of bread, sometimes toasting it if a fire were available, then breaking the bread into pieces in a pudding basin. Salt and pepper were then sprinkled on the pieces and also, if available, a lump of dripping was added. Hot water was poured into the basin and the contents given a stir, then eaten with a spoon while hot.
Another delicacy was Shackells or shackles. For this a large onion was cut into slices and boiled. Then the onion and the water in which it was boiled were poured into a basin already containing pieces of bread and cheese. On all this salt and pepper were liberally sprinkled. It was often eaten hot as a helpful relief during flu, a cold or 'd bronkittis'.
A third delicacy was also called shackells, but comprised a bowl of soup made with a mixture of the liquid from boiled meat bones and various vegtables, plus a sprinkling of salt and pepper.
From 'Kentish As She Wus Spoke. A Guide to the Kentish Dialect.' by Alan Major.
S B Publications 2001. ISBN 1 85770 244 1
A neat little book not only on the Kentish dialect, but also nicknames, sayings and saws, weather sayings, squibs and ditties and other interesting odds and ends.
The author also notes that Hot Flead Cakes, Kentish Pudding-pie, Tunbridge Cake, Kentish Cheese Pasties, Kentish Well Pudding, Rabbit Pudding, and Huffkins, are widely known county delicacies.