Shrewsbury Cake

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I have occasionally made a delicious Elizabethan style biscuit, known as Shrewsbury Cakes, and the most recent reason for this recipe is an interview by Paul Shuttleworth of BBC Radio Shropshire. I…

A brief history of Shrewsbury cakes and my attempts of recreating its recipes between 1739 and 1806.

Much of my information about Shrewsbury cakes/biscuits has come from ‘The Taste of Britain’, by Laura Mason and Catherine Brown. For anyone with an interest in British foods and ingredients I recommend this book. The contents cover the produce of each region – vegetables, fruit, livestock and dairy products; and also documents traditional dishes, describing their ingredients (although no recipes are supplied), physical appearance (colour, size, weight) and their history. Brown and Mason…

This classic English recipe comes from the county town of Shrewsbury in Shropshire and has been spruced up with the addition of rose water and rose petals. Traditionally Shrewsbury Cakes were made using dried fruit and spices but we've used rosewater, rose petals and caraway seeds.

Three recipes for sweets that would have been served to officers who made their home at Toronto's historic Fort York.

Here is my attempt to recreate a 18th century pantry staple the Naples biscuits - the predecessor of our modern day lady fingers, savoiardi and sponge fingers.

Shrewsbury Cakes: The Best Way to Use Caraway!

Dost thou think, because thou art virtuous, there shall be no more cakes and ale? – Twelfth Night Shrewsbury Cakes Recipe adapted from original 1808 recipe. 3 ½ cup flour 1 ½ cup sugar 2 eg…

Late 18th / early 19th century pound cake recipe from Jane Austins friends recipe book. Comparing different historical methods on how to make a light pound cake without baking powder.