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A traditional holiday recipe for Shrewsbury Cakes, presented here as an accompaniment to Christmas morning egg-nog. The dough is flavored with rose water, enriched with heavy cream and eggs, and rolled very thin before being cut into rounds and optionally garnished with nuts or candied citrus peel.
In bygone generations, Shrewsbury Cakes were always served with egg-nog on Christmas morning. To make them, mix together four cupfuls of pastry flour and one cupful of sugar, add two eggs well beaten with two tablespoonfuls of heavy cream, one teaspoonful of rose water, and one-fourth teaspoonful of salt. Work the mass to a stiff paste, roll very thin, cut in large, round, crinkled-edge cakes, and bake in a moderate oven. Halved nut-meats or bits of citron or orange peel may be pressed into each cake before baking.
Public rights statementThis material was originally published in the United States in 1921 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1921-12: Vol 73 Iss 6, 1921-12-01, page n59, via https://archive.org/details/sim_good-housekeeping_1921-12_73_6. Repastory is not affiliated with or endorsed by Good Housekeeping 1921-12: Vol 73 Iss 6 or its current owner. Rights may vary outside the United States.
Mix together four cupfuls of pastry flour and one cupful of sugar. Add the beaten eggs, heavy cream, rose water, and salt. Work the mixture into a stiff paste. Roll very thin and cut into large, round cakes with crinkled edges. Press halved nut-meats, bits of citron, or orange peel into each cake if desired. Bake in a moderate oven.
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In bygone generations, Shrewsbury Cakes were always served with egg-nog on Christmas morning.
Good Housekeeping 1921-12: Vol 73 Iss 6 · Page n59 · View context source ↗
Source evidence: In bygone generations, Shrewsbury Cakes were always served with egg-nog on Christmas morning.
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