Score the edges with a knife, and mark it on
the top in any fanciful j^attcrn. Brush over
with beaten egg, and bake in a quick oven.
Time to bake, about half an hour. Probable
cost, Is. Sufficient for three or four persons.
Shred Pie for Christmas.— Two cen-
turies ago every well-to-do family partook of
a shi'ed pie, a most learned mixture of neats'
tongues, chickens, eggs, sugar, raisins, &c.
This pie was made at the season of Christmas
only, and no modem dish is similar to it. The
following is a weU-tried and much-approved
recipe, Avhich has been handed down in the
same family for generations : — " A pound of
suet chopped fine, a pound of raisins stoned,
a pound of currants cleaned diy, a pound of
apples chopped fine, two or three eggs, all-
spice beat very fine, and sugar to taste, a little
salt, and as much brandy or wine as you like."
A small piece of citron in each pie✪ Shred Pie for Christmas is an im-
provement.
Shrewsbury Buckwheat Cakes.—
Mix a tea-cupful of good brewer's yeast with
three pints of warm water; add half a tea-
spoonful of salt, and stir in as much buckwheat
meal as will make a thick batter✪ Shrewsbury Buckwheat Cakes. Cover the
bowl, and set it in a warm place to rise. When
it is so light that bubbles appear on the surface,
butter a frpng-pan and bake the cakes in it,
like pancakes, over a clear fire. A ladleful of
the batter will be sufficient for each cake.
Butter the cakes while hot, and serve them
piled high in the centre of a hot plate, each one
with the right side up. The batter will need
to rise three or four hours.
Shrewsbury Cakes.— Sift one pound of
powdered sugar into two pounds of flour ; add a
grated nutmeg, or a little powdered cinnamon,
and an ounce of caraway-seeds. Mix aU tho-
roughly, then beat in two eggs, the whites and
yolks separately, and as much dissolved butter
as will form a stiff paste. About eight ounces
of butter✪ Shrewsbury Cakes will be enough. RoU the pastry out
to the thickness of the eighth of an inch, cut
it into round cakes, prick these, and bake
on floured tins in a quick oven. If hked, a few
currants can be used instead of seeds. Time to
bake the cakes, fifteen to twenty minutes.
Probable cost, lOd. per pound.
Shrewsbury Cakes (another way).— -
Take one part of sifted sugar and three parts
of flour, and to every pound of sugar add ORe
grated nutmeg and three eggs. Mix well, and
form these ingredients into a dough with melted
butter and a little rose-water. Bake in the
usual way.
Shrewsbury Cakes (another way).—
Take two pounds of flour, one pound of
powdered sugar, and half a pound of butter.
Add to these ingredients four eggs, a little rose-
water, and a quarter of a pint of cream. Beat
them to a firm paste, roll the paste out thin,
cut it into cakes, and bake in a quick oven.
Shrewsbury Cakes (another way.)—
Mix half a pound of butter, well beaten like a
cream, and the same weight of flour, one egg,
six ounces of beaten and sifted loaf sugar, and
half an ounce of caraway-seeds. Form those
ingredients into a paste, roll out thin, and lay
the cakes in sheets of tins. Bake in a slow
oven.
Shrewsbury Cakes (another way).—
Take one pound of flour, haK a pound of butter,
half a pound of Lisbon sugar, and two eggs.
Mix these ingredients, and form them into a
paste with a glassful of white wine. Roll ©ut
then, and cut into cakes with a wine-glass.
Page 1789 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Score the edges with a knife, and mark it on the top in any fanciful pattern. Brush over with beaten egg, and bake in a quick oven. Time to bake, about half an hour. Probable cost, Is. Sufficient for three or four persons.
Shred Pie for Christmas.— Two centuries ago every well-to-do family partook of a shredded pie, a most learned mixture of neats' tongues, chickens, eggs, sugar, raisins, &c. This pie was made at the season of Christmas only, and no modem dish is similar to it. The following is a well-tried and much-approved recipe, which has been handed down in the same family for generations: — "A pound of suet chopped fine, a pound of raisins stoned, a pound of currants cleaned dry, a pound of apples chopped fine, two or three eggs, allspice beat very fine, and sugar to taste, a little salt, and as much brandy or wine as you like." A small piece of citron in each pie is an improvement.
Shrewsbury Buckwheat Cakes.—
Mix a tea-cupful of good brewer's yeast with three pints of warm water; add half a teaspoonful of salt, and stir in as much buckwheat meal as will make a thick batter. Cover the bowl, and set it in a warm place to rise. When it is so light that bubbles appear on the surface, butter a frying-pan and bake the cakes in it, like pancakes, over a clear fire. A ladleful of the batter will be sufficient for each cake. Butter the cakes while hot, and serve them piled high in the centre of a hot plate, each one with the right side up. The batter will need to rise three or four hours.
Shrewsbury Cakes.— Sift one pound of powdered sugar into two pounds of flour; add a grated nutmeg, or a little powdered cinnamon, and an ounce of caraway-seeds. Mix aU thoroughly, then beat in two eggs, the whites and yolks separately, and as much dissolved butter as will form a stiff paste. About eight ounces of butter will be enough. Roll the pastry out to the thickness of the eighth of an inch, cut it into round cakes, prick these, and bake on floured tins in a quick oven. If hked, a few currants can be used instead of seeds. Time to bake the cakes, fifteen to twenty minutes. Probable cost, lOd. per pound.
Shrewsbury Cakes (another way).— Take one part of sifted sugar and three parts of flour, and to every pound of sugar add one grated nutmeg and three eggs. Mix well, and form these ingredients into a dough with melted butter and a little rose-water. Bake in the usual way.
Shrewsbury Cakes (another way).— Take two pounds of flour, one pound of powdered sugar, and half a pound of butter. Add to these ingredients four eggs, a little rose-water, and a quarter of a pint of cream. Beat them to a firm paste, roll the paste out thin, cut it into cakes, and bake in a quick oven.
Shrewsbury Cakes (another way.)— Mix half a pound of butter, well beaten like a cream, and the same weight of flour, one egg, six ounces of beaten and sifted loaf sugar, and
half an ounce of caraway-seeds. Form those ingredients into a paste, roll out thin, and lay the cakes in sheets of tins. Bake in a slow oven.
Shrewsbury Cakes (another way).—
Take one pound of flour, haK a pound of butter, half a pound of Lisbon sugar, and two eggs. Mix these ingredients, and form them into a paste with a glassful of white wine. Roll ©ut then, and cut into cakes with a wine-glass.
Records on this page
Shred Pie for ChristmasShrewsbury Buckwheat CakesShrewsbury Cakes