Shrewsbury Cakes Recipe

Take three pounds and a half of fresh butter, work the whey and any salt

that it may contain well out of it. Take four pounds of fine flour well

dried and sifted, one ounce of powdered cinnamon, five eggs well beaten,

and two pounds of loaf-sugar well dried and sifted. Put them all into

the flour, and work them well together into a paste. Make it into a

roll; cut off pieces for cakes and work them well with your hands. This

quantity will make above six dozen of the size of those sold at

Shrewsbury. They require great care in baking; a short time is

sufficient, and the oven must not be very hot.

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