Today I’m going to have a look at a small cook book I bought years ago in Colonial Williamsburg. When I’m on holidays I often buy small booklets with recipes just because I like the fact of having a cookbook that I can’t buy at home.
The book is called “Recipes from the Raleigh Tavern Bake Shop” and it is a “collection of the most tasteful and approved recipes in Virginia Cookery”.
The recipes are all for either cookies, pies and other sweet bakery dishes. They consist of an original recipe from the 18th century and a modern transcription of it.
I’m going to share an original one today because first it is more interesting to see how it was done back then and second because the instructions are considerably shorter, :-).
It is from Hannah Glasse from “The Art of Cookery, Made Plain and Easy”, 7th edition, London 1760.
To make Shrewsbury Cakes
Take two pounds of flour, a pound of sugar, finely fearced, mix them together (take out a quarter of a pound to roll them in); take four eggs beat, four spoonfuls of cream, and two spoonfuls of rose-water; beat them well together, and mix them with the flour into a paste, roll them into thin cakes, and bake them in a quick oven.
Weekend Cooking is hosted by Beth Fish Reads