Very Good Wigs

Name: Very Good Wigs
Ingredients: a quarter of a peck of the finest flour; three quarters of a pound of fresh butter; something more than half a pound of sugar; half a nutmeg; half a race of ginger grated; three eggs, yolks and whites beaten very well; half a pint of thick ale-yeast; three or four spoonfuls of sack

From Old Cookery Books and Ancient Cuisine, 1886

Wash with eggs before baking.

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

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 38. The excerpt below is the record exactly as published.

very good Wigs : — Take a quarter of a peck of the finest flour, rub into it three quarters of a pound of fresh butter, till ’tis like grated bread, something more than half a pound of sugar, half a nutmeg, and half a race of ginger grated ; three eggs, yolks and 122 Early Receipts. whites beaten very well, and put to them half a pint of thick ale-yeast, three or four spoon- fuls of sa

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