To make very good Wigs

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a quarter of a Peck of the finest Flour, rub it into three quarters of a Pound of fresh Butter, till it is like grated Bread, something more then Half a Pound of Sugar, half a Nutmeg, and half a Race of Ginger grated, three Eggs Yolks and Whites beat very well, and put to them Half a Pint of thick Ale-yeast, and three or four Spoonfuls of Sack, make a Hole in the Flour, and pour in your Yeast and Eggs, as much Milk just warm, as will make into a light Paste. Let it stand before the Fire to rise half an Hour, then make it into a Dozen and half of Wigs, wash them over with Egg just as they go into the Oven; a quick Oven and half an Hour will bake them.