Shrewsbury Cakes
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 23. The excerpt below is the record exactly as published.
Shrewsbury Cnkes. One pound of butter, three-fourths of a pound of sugar, one and three-fourth pounds of flour, mace and cinnamon; rub all together dry. Then add four eggs (yolks of eight eggs are better), ere tablespoonful of cream or milk
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