Shrewsbury Cake

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Beat to a cream half a pound of butter, and three-quarters of a pound of sugar; add five well beaten eggs, a nutmeg, some essence, and about a quart of flour. Sift the flour, mix it well, and drop the mixture with a spoon on buttered tins. Add currants if you wish.