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Edward Kidder cookbook, ca. 1700
Page 26
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Treacle & 1/2 a pd. of butter warmd together an ounce of ginger 1/2 an ounce of carraway & coriander seeds brousd make it in to large cakes put into either of ym. what sweet meat you please wn. they are bakd dip ym. in boyling water to glaze ym. Shrewsbury Cakes Take a pd. of fresh butter a pd. of double refind sugar sifted fine a little beaten mace & 4 eggs beat ym. all together wth. yor. hands till tis very leight & looks curdling yn. put thereto a pd. & 1/2 of flower roul ym. out into little cakes Wiggs Take a quartern of flower 1/2 a pd. of sugar an handfull of carraway seeds yn. put in to ye. midle of ye. flower 1/2 a pt. of yest wth. a pd. & 1/2 of butter milted in a pt. of milk & pourd to ye. yest stirring it wth. yor. hands strew flower let it lye to rise yn. make ym. up
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Treacle & 1/2 a pd. of butter warmd together an ounce of ginger 1/2 an ounce of carraway & coriander seeds brousd make it in to large cakes put into either of ym. what sweet meat you please wn. they are bakd dip ym. in boyling water to glaze ym. Shrewsbury Cakes Take a pd. of fresh butter a pd. of double refind sugar sifted fine a little beaten mace & 4 eggs beat ym. all together wth. yor. hands till tis very leight & looks curdling yn. put thereto a pd. & 1/2 of flower roul ym. out into little cakes Wiggs Take a quartern of flower 1/2 a pd. of sugar an handfull of carraway seeds yn. put in to ye. midle of ye. flower 1/2 a pt. of yest wth. a pd. & 1/2 of butter milted in a pt. of milk & pourd to ye. yest stirring it wth. yor. hands strew flower let it lye to rise yn. make ym. up
Szathmary Culinary Manuscripts and Cookbooks
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