vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Shrewsbury Cakes
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 92. The excerpt below is the record exactly as published.
Shrewsbury Cakbs. Take four eggs; beat them with two spoonfuls of rose- water and three of wine ; one pound of flour well dried, half a pound of butter, and three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.