Here at the museum many of us are fans of “The British Bake Off” as well as being great cake eaters. I thought in celebration of the series returning last night that it might be nice to blog a recipe from a book in our collection. The book is titled ” The Experienced English Housekeeper” by Elizabeth Raffald and was published in 1782.
To make SHREWSBURY CAKES.
TAKE half a pound of butter, beat it to a cream, then put in half a pound of flour, one egg, six ounces of loaf sugar beat and sifted, half an ounce of carraway seeds mixed into a paste,
roll them thin, and cut them round with a small glass, or little tins, prick them, and lay them on sheets of tin, and bake them in a slow oven.