Shrewsbury Cakes (No. 63)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

one pound of pounded sugar ↝ Sugar, NFS [Sugars and honey]
one pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
one pound and a half of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a gill of milk or cream ↝ Milk, NFS [Milk, reduced fat]
half a gill of milk or cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
one egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

Rub well together one pound of pounded sugar, one pound of fresh butter, and one pound and a half of sifted flour.
Mix it into a paste with half a gill of milk or cream, and one egg.
Let it lie half an hour.
Roll it out thin.
Cut it out into small cakes with a tin cutter, about three inches over.
Bake them on a clean baking-plate in a moderate oven.

Original Text

Shrewsbury Cakes.—(No. 63.)

Rub well together one pound of pounded sugar, one pound of fresh butter, and one pound and a half of sifted flour, mix[379] it into a paste, with half a gill of milk or cream, and one egg, let it lie half an hour, roll it out thin, cut it out into small cakes with a tin cutter, about three inches over, and bake them on a clean baking-plate in a moderate oven.

Notes

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