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To Make Shrewsbury Cakes
From a family receipt book kept from 1630 to 1750
Preparation info
- Difficulty
Easy
- Ready in
20 min
Appears in
Published 1932
This interesting recipe has been sent by Colonel Plomer from Shrewsbury, who says they are generally known to-day as
Ingredients
Shrewsbury Biscuits
- Flour
1 lb. - sugar
1 lb. - butter
Method
- Rub the flour, butter, sugar, caraway seeds and nutmeg well together.
- Beat the eggs well, and add the wine and rosewater to them (you will want less than
8 oz.
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