To make Shrewsbury Cakes

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take two Pound of Flour, a Pound of Sugar finely search’d, mix them together, (take out a quarter of a Pound to roll them in) then take four Eggs beat, four Spoonfuls of Cream, and two Spoonfuls of Rose-water, beat them well together, and mix them with the Flour into a Paste, roll them into thin Cakes, and bake them in a quick Oven.