Colonial Recipes: Shrewsbury Cakes

Shrewsbury Cakes (Cookies, pronounced Shrows-bree)

1 pound Sugar
Cinnamon
Nutmeg
3 pounds Flour
Rosewater
3 Eggs
melted Butter

Instructions:
Sift one pound of sugar, some pounded cinnamon, and a nutmeg grated, into three pounds of flour, the finest sort; add a little rose-water to three eggs, well-beaten, and mix these with the flour, etc. then pour into it as much butter melted as will make it a good thickness to roll out. Mold it well, and roll thin, and cut it into such shapes as you like. Bake in light oven.


Taken from: A new system of domestic cookery: formed upon principles of economy: and adapted to the use of private families throughout the United States by Maria Eliza Ketelby Rundell, 1814


A modern version:

1/4 c. unsalted butter
1/4 c. shortening
1 c. sugar
1-1/2 tsp. of grated orange peel
1 tsp. vanilla extract
1 egg
3 Tbl. milk
2 c. sifted all purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cream or tartar

Directions:

Cream the butter, shortening and sugar. Add the orange peel and vanilla extract. Add the egg and milk. Sift the flour, baking soda, salt, and cream of tartar and add to the creamed mixture. Mix well. Roll into 1-inch balls and roll the balls in sugar. Arrange the balls 1-1/2 inches apart on an ungreased cookie sheet. Flatten the balls gently with a small glass. Bake in a preheated 350 degree oven for 8-10 minutes or until very light golden brown.


Submitted by Carla Gade