British/Irishdessert
Simnel Cakes
From Cassell's dictionary of cookery, 1892
Serves 8
These cakes are traditionally made during Lent, Easter, and Christmas.
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 1810. The excerpt below is the record exactly as published.
Simnel Cakes.—" It is an old custom," says Dr. Chambers, in his " Book of Days," " in Shropshire and Herefordshii-e, and espe- cially at Shrewsbury, to make dui-ing Lent and Easter, and also at Christmas, a sort of rich and expensive cakes, which are called Simnel Cakes. Thej' are raised cakes, the crust of which is made of fine floiu- and water, with sufficient saffron to give it a deej) yellow colour, and the interior is filled with the materials of a very rich plum cake, with plenty of candied lemon-peel and other good things. They are made up \Qvy stiff, tied up in a cloth
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