Wiggs
From Cassell's dictionary of cookery, 1892
Serves 2
Take them quickly.
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 2282. The excerpt below is the record exactly as published.
WiggS. — Put half a pint ef warm milk to three-quarters of a pound of fine flour ; mix in it two or three spoonfuls of light yeast. Cover it up, and set it l«efore the fire an hour, in order to make it rise. . Work into it four ounces each of sugar and butter; make it into cakes, or WIL ( 1124 ) WIL " wiggs," with as little flour as possible and a few caraway-seeds
Cook this with the app: pantry check, scaling, and the assistant.