Bake off is Back!

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.

 

 

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