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Classic
Cook Books
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page 233
Shrewsbury Cakes.
Sift one pound of sugar, some pounded cinnamon, and a nutmeg grated, into three
pounds of flour, the finest sort; add a little rose-water to three eggs, well
beaten, and mix these with the flour, then pour into it as much butter
melted as will make it a good thickness to roll out.
Mold it well; and roll thin, and cut it into such shapes as you like.
Tunbridge Cakes.
Rub six ounces of butter quite fine, into a pound of flour, then mix six ounces
of sugar, beat and strain two eggs, and make with the above into a paste. Roll
it very thin, and cut with the top of a glass; prick them with a fork, and cover
with caraways, or wash with the white of an egg, and dust a little white sugar
over.
Rice Cake.
Mix ten ounces of ground rice, three ounces of flour, eight ounces of pounded
sugar; then sift by degrees into eight yolks and six whites of eggs, and the
peel of a lemon shred so fine that it is quite mashed; mix the whole well in a
tin stew-pan over a very slow fire with a whisk, then put it immediately into
the oven in the same, and bake forty minutes.
Another.--Beat twelve yolks and six whites of eggs with the peels of two lemons
grated. Mix one pound of flour of rice, eight ounces of flour, and one pound of
sugar pounded and sifted; then beat it well with the eggs by degrees, for an
hour, with a wooden spoon. Butter a pan well, and put it in at the oven mouth.
A gentle oven will bake it in an hour and a half.
Water Cakes.
Dry three pounds of fine flour, and rub into it one pound of sugar sifted, one
pound of butter, and one ounce of caraway-seed. Make it into a paste with three
quarters of a pint of boiling new milk, roll very thin, and cut into the size
you choose; punch full of holes, and bake on tin-plates in a cool oven.
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Classic
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