Home » Cookbook recipes » 18th century recipes » Readers’ cookery: sampling Shrewsbury cakes

Readers’ cookery: sampling Shrewsbury cakes

Many thanks to Emma, who sent in these impressive pictures of Shrewsbury cakes she has baked from our Cookbook of Unknown Ladies recipe.

Emma's Shrewsbury cakes, baked to our Cookbook of Unknown Ladies recipe

Emma’s Shrewsbury cakes, baked to our adapted recipe from The Cookbook of Unknown Ladies

What did she make of them?

“I was really pleased with how they turned out. They looked beautiful and the taste was very moreish! I love caraway, and I thought it went really well with the rosewater. However, I can imagine that if you didn’t like aniseed it would be less appealing”.

Emma's friend Sarah with one of the Georgian Shrewsbury cakes

Emma’s friend Sarah with one of the Georgian Shrewsbury cakes

Have you given any of our Georgian recipes a try? If so, you can share your recipe results by emailing archives@westminster.gov.uk or by posting a comment on the blog!

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One thought on “Readers’ cookery: sampling Shrewsbury cakes

  1. I decided to give the Shrewsberry Cakes recipe a try when I was asked to provide refreshments for the orchestral band who were accompanying our chamber choir, Carillon, in a recent concert. The music was mainly Purcell, Blow and other 17th century pieces accompanied by Baroque instruments, and I was interested to know if it was possible to find a recipe that dated from the same period. The results were just as Emma described above; I used a ‘large’ glass for a cutter as instructed in the recipe, and found the biscuits spread in the oven so they were quite substantial! The texture was excellent, being crisp underneath and yet crumbly and softer towards the centre, where the delicate flavour combination of rose-water and caraway was slightly stronger. It’s a lovely alternative to the better known later version of the Shrewsbury Biscuit containing lemon zest or dried fruit – and seemed to go down well with the orchestra!

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