Shrewsbury Cakes

Name: Shrewsbury Cakes
Yield: 13 servings
Ingredients: Four pounds of flour; two pounds of sugar; two pounds of butter; eight eggs; one pint of milk; one and one-half ounces of ammonia

From Temperance cook book, 1887

Serves 13

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 111. The excerpt below is the record exactly as published.

HREWSBURRY CAKES. Four pounds of flour, two pounds of sugar, two pounds of butter, eight eggs, one pint of milk, one and one-half ounces of ammonia

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