vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Shrewsbury Cakes
From Cassell's dictionary of cookery, 1892
Serves 20
Bake for 15 to 20 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1789. The excerpt below is the record exactly as published.
Shrewsbury Cakes.— Sift one pound of powdered sugar into two pounds of flour ; add a grated nutmeg, or a little powdered cinnamon, and an ounce of caraway-seeds. Mix aU tho- roughly, then beat in two eggs, the whites and yolks separately, and as much dissolved butter as will form a stiff paste. About eight ounces of butter
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