Shrewsbury Cakes

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pound of sugar finely search'd ↝ Sugar, NFS [Sugars and honey]
a quarter of a pound to roll them in ↝ Flour, 00 [Cereal Grains and Pasta]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bear ↝ Bear [Lamb, goat, game]
four spoonsful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two spoonfuls of rose-water ↝ Water, tap [Tap water]

Instructions (6)

mix the flour and sugar together
take out a quarter of a pound of the flour mixture to roll the cakes in
beat the eggs, bear, cream, and rose-water well together
mix the wet ingredients with the remaining flour mixture to form a paste
roll the paste into thin cakes
bake the cakes in a quick oven

Original Text

To make Shrewsbury Cakes.
TAKE two pounds of flour, a pound of sugar finely search'd,
mix them together (take out a quarter of a pound to roll them
in) take four eggs, bear, four spoonsful of cream, and two spoon-
fuls of rose-water, beat them well together, and mix them with
the flour into a paste, roll them into thin cakes, and bake them
in a quick oven.

Notes

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