Shrewsbury Cakes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Beat half a pound of fresh butter to a cream.
  2. Add to it the same quantity of flour, one egg, six ounces of sifted sugar, and a quarter of an ounce of carraway seeds.
  3. Mix all together into a paste.
  4. Roll it out thin.
  5. Stamp it with a tin cutter.
  6. Prick the cakes with a fork.
  7. Lay them on tin plates rubbed with butter.
  8. Bake them in a slow oven.
Original Text
Shrewsbury Cakes. Beat half a pound of fresh butter to a cream, add to it the same quantity of flour, one egg, six ounces of sifted sugar,[293] and a quarter of an ounce of carraway seeds. Mix all together into a paste, roll it out thin, stamp it with a tin cutter, prick the cakes with a fork, lay them on tin plates rubbed with butter, and bake them in a slow oven.
Notes
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