A little Friday Treat: Shrewsbury Cakes

Shrewsbury Cakes

Take a pound of butter, and put it in a little flat pan, rub it till it is as fine as cream, then take one pound of powdered sugar, a little cinnamon and mace pounded, and four eggs, yolks and whites together; beat them with your hand till it is very light; then take one pound and a half of sifted flour, work it together, and roll it on your dresser, to what size you like, only very flat, let your oven be rather slow, and let them change their color, then take them out.

Brought to you by: The Cook’s Own Book, by Mrs. N.K.M Lee 1832

Modern Version

½ lb. of butter
1 cup of sugar
½ teaspoon of cinnamon
½ teaspoon of mace
2 eggs
3 cups of flour

Preheat oven to 375 degrees. In a large bowl, cream the butter and sugar together. Add the spices. Beat eggs well and add them to the mixture. Beat the mixture until it is very light. Slowly mix in the flour. On a floured board, roll dough out ¼” thick and cut in any shape desire. Place 1” apart on a greased baking sheet. Bake 8-10 minutes.


2 Responses to A little Friday Treat: Shrewsbury Cakes

  1. Teresa Unger says:

    My daughter has been reading the American Girl books about the colonial girls, and she read about Shrewsbury cakes. We will try out this recipe next week!

  2. Jennifer says:

    Let me know what she thinks of them! I do love old recipes.

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