Shrewsbury Cakes

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 lb. sugar ↝ Sugar, NFS [Sugars and honey]
1 lb. or more flour ↝ Flour, 00 [Cereal Grains and Pasta]
a tablespoonful of ground cinnamon ↝ Sugar, cinnamon [Sugars and honey]

Instructions (3)

Stir butter and sugar till very light.
Add the eggs well beaten, and the cinnamon.
Lastly add the flour.

Original Text

Shrewsbury Cakes. (Mrs. Adams, Washington. 1880.)
These are cinnamon biscuits.
To 4 eggs take 1 lb. butter, 1 lb. sugar, 1 lb. or more flour, for the flour must be added till the dough is just stiff enough to roll out, and a tablespoonful of ground cinnamon. Stir butter and sugar till very light, then add the eggs well beaten, and the cinnamon; lastly add the flour.

Notes

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