Shrewsbury Cakes

Name: Shrewsbury Cakes
Ingredients: one pound of sugar; three pounds of the finest flour; a nutmeg grated; some beaten cinamon; three eggs; as much melted butter

From Old Cookery Books and Ancient Cuisine, 1886

Presented as published in 1886. 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

Nutrition per serving

6941Calories

167 gProtein

1505 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories6941 kcal

Protein167 g

Carbohydrates1505 g

Fiber0 g

Sugars453 g

Total Fat36 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium245 mg

Potassium2067 mg

Calcium347 mg

Iron79 mg

Magnesium383 mg

Phosphorus1767 mg

Zinc12 mg

Copper2.2 mg

Manganese10 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B61.2 mg

Vitamin B121.3 mcg

Thiamin (B1)13 mg

Riboflavin (B2)6.7 mg

Niacin (B3)92 mg

Folate2248 mcg

Choline441 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 40. The excerpt below is the record exactly as published.

Shrewsbury Cakes : — Take to one pound of sugar, three pounds of the finest flour, a nutmeg grated, some beaten cinamon ; the sugar and spice must be sifted into the flour, and wet it with three eggs, and as much melted butter

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