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Shrewsbury Cakes

Name: Shrewsbury Cakes
Yield: 10 servings
Ingredients: Jib. of butter; lloz. of flour; lib. of caster sugar; 1 table-spoonful of caraway-seeds; two small eggs; using a little water to make it into a paste

From The encyclopædia of practical cookery, 1890

Serves 10

Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 38. The excerpt below is the record exactly as published.

Shrewsbury Cakes.— (1) Rub Jib. of butter into lloz. of flour ; when quite smooth, add lib. of caster sugar, 1 table-spoonful of caraway-seeds, and two small eggs. Mix well together, using a little water to make it into a paste

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