Cake, Shrewsbury
From The handy dictionary of cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 25. The excerpt below is the record exactly as published.
Cake, Shrewsbury. Beat a quarter of a pound of butter to a cream ; then add a quarter of a pound of sugar, one egg, and a teaspoonful of grated lemon rind. Beat all well together, and then stir in eight ounces of flour
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