Shrewsbury Cakes

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

one pound of sugar ↝ Sugar, NFS [Sugars and honey]
some pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
three pounds of flour, the finest sort ↝ Flour, 00 [Cereal Grains and Pasta]
a little rosewater
three eggs, well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
as much butter melted as will make it a good thickness to roll out ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Sift one pound of sugar, some pounded cinnamon, and a nutmeg grated, into three pounds of flour, the finest sort.
Add a little rosewater to three eggs, well beaten, and mix these with the flour, &c.
Then pour into it as much butter melted as will make it a good thickness to roll out.
Mould it well, and roll thin, and cut it into such shapes as you like.

Original Text

Shrewsbury Cakes.

Sift one pound of sugar, some pounded cinnamon, and a nutmeg grated, into three pounds of flour, the finest sort; add a little rosewater to three eggs, well beaten, and mix these with the flour, &c. then pour into it as much butter melted as will make it a good thickness to roll out.

Mould it well, and roll thin, and cut it into such shapes as you like.

Notes

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