Shrewsbury Cakes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield: 72.0 cakes
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

three pounds and a half of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
four pounds of fine flour well dried and sifted ↝ Flour, semolina, fine [Cereal Grains and Pasta]
one ounce of powdered cinnamon ↝ Sugar, cinnamon [Sugars and honey]
five eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two pounds of loaf-sugar well dried and sifted

Instructions (3)

Put them all into the flour, and work them well together into a paste.
Make it into a roll; cut off pieces for cakes and work them well with your hands.
They require great care in baking; a short time is sufficient, and the oven must not be very hot.

Original Text

Shrewsbury Cakes.

Take three pounds and a half of fresh butter, work the whey and any salt that it may contain well out of it. Take four pounds of fine flour well dried and sifted, one ounce of powdered cinnamon, five eggs well beaten, and two pounds of loaf-sugar well dried and sifted. Put them all into the flour, and work them well together into a paste. Make it into a roll; cut off pieces for cakes and work them well with your hands.[245] This quantity will make above six dozen of the size of those sold at Shrewsbury. They require great care in baking; a short time is sufficient, and the oven must not be very hot.

Notes

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