Shrewsbury Cakes(Confections.) - (My Recipes Tried And True)
Rub to a cream six ounces of sugar, with six ounces of butter, add two
well beaten eggs and work in twelve ounces flour, adding a teaspoonful
of rose water. Roll out thin and cut into small cakes.
16 Shrewsbury CakesSift a lb. of sugar, some cinnamon and a nutmeg into 3 lbs. of flour;
add a little rose water, and 3 eggs beaten light and mix well with the
flour; then pour into it as much melted butter as will make it a good
thickness to roll out. Mould it well, roll thin and cut it into shapes.
Bake on tin sheets.
Shrewsbury CakesAnd here each season do _those cakes_ abide,
Whose honored names the inventive city own,
Rendering through Britain's isle Salopia's praises known.
Sift one pound of sugar, some pounded cinnamon and a nutmeg grated, into
three pounds of flour, the finest sort; add a little rose-water to three
eggs well beaten; mix these with the flour, &c.; then pour into it as
much butter melted as will make it a good thickness to roll out.
Stir it well, and roll thin; cut it into such shapes as you like. Bake
Shrewsbury CakesTake three pounds and a half of fresh butter, work the whey and any salt
that it may contain well out of it. Take four pounds of fine flour well
dried and sifted, one ounce of powdered cinnamon, five eggs well beaten,
and two pounds of loaf-sugar well dried and sifted. Put them all into
the flour, and work them well together into a paste. Make it into a
roll; cut off pieces for cakes and work them well with your hands. This
quantity will make above six dozen of the size of those sold at
Shrewsbury. They require great care in baking; a short time is
sufficient, and the oven must not be very hot.
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