SHREWSBERRY CAKES

Ingredients

• a pound and a quarter of flour
• three-quarters of a pound of sugar
• six ounces of butter
• three eggs
• half a gill of water
• a little amonia
• a piece of citron in diamond shape

Method

1. 1

   Sift flour, beat sugar and butter, add eggs, water, and amonia.

2. 2

   Cut with a scalloped cutter, wash, and lay a piece of citron in the middle.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 28. The excerpt below is the record exactly as published.

SHREWSBERRY CAKES. Sift a pound and a quarter of flour, beat three-quar- ters of a pound of sugar, six ounces of butter, three eggs, half a gill of water, a little amonia. Cut with a scalloped cutter, wash and lay in the middle a piece of citron in diamond shape. GINGER SNAPS. Half pint of molasses, mix with a quarter of pound of sugar, quarter of pound of butter, half a gill of water, a quarter of an ounce of soda, one pound of flour. Roll and cut out in small round pieces, lay on flat tins and bake quickly. [77] GINGER NUTS. One quarter of a pound of flour, half pint of molasses, quarter of pound of butter, a quarter of pound of sugar, vinegar, ginger, a quarter of an ounce of soda, half gill of water. Make little lumps on flat tins, press down and bake quickly. BUTTER TEA S. Mix half pound of sugar, six ounces butter, two eggs, three quarters of a pound of flour, lemon flavor; roll out in shape of an S ; wash and bake quickly on flat tins. CUP CAKES. Mix to a cream ten ounces of sugar, a quarter of a pound of butter, three eggs, half gill of milk, amonia, lemon flavor, ten ounces of flour; drop in small greased cups and bake quickly. QUEEN CAKES. Mix to a cream half a pound of butter, half pound of sugar, five eggs, three quarters of a pound of flour, half gill of milk, a little amonia; drop in cups and frost on top. SOFT GINGER BREAD. One pint of molases, one-half pound of sugar, half pint of water, six ounces of butter, one ounce of soda, two and Ja quarter pounds of flour; roll out in sheets, wash with milk, bake and cut up. WAFERS. Half pound of sugar, half pound of butter, three eggs, half pound of flour; roll out, cut in rings, put in flat greased pans and bake quickly. / ALMOND BREAD. Chop a quarter of a pound of almonds, two ounces of ^citron, a pinch of cinnamon and cloves, half pound of sugar, three eggs, three quarters of a pound of flour, a little amonia; roll the dough the length of the pan, about the size ef your rolling pin; wash and bake, cut in slices after it is baked. /T8 [78] ALMOND CROQUET. Take three quarters of a pound of sugar, mix with one jgill of the yelks of eggs, beat well, add a half pound of whole almonds, ten ounces of flour; roll out and cut in pieces three inches wide and half inch thick Wash with egg; bake on flat tins. J ' / , COCOANUT DROPS. Grate one or two cocoanuts, weigh them whea grated, add half the amount of sugar, mix well, and shape into balls or hay-stacks; wet the hand in water when shaping. PLAIN MACAROONS../, V ' ' :; " 'acerate one-half pound of almonds with pound of sugar J sift through the flour sieve, mix with white of eggs sufficient to make a stiff paste. If almond paste is used take same amount of sugar as paste and then the white of eggs. ,, ' . , CHOCOLATE MACAROONS. Add a quarter of a pound of melted coco to the above mixture. CINNAMON STRIPS. Macerate a half pound of almonds, three-quarters of a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.