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Shrewsbury Cakes in the making. Mix all the dry ingredients together in a bowl, and rub in the butter. Work in the egg and rosewater with a round bladed knife. Knead lightly to form a stiff dough. Divide the dough into 16 equal balls, and pat out into 5” (13cm) rounds. Decorate with a comb to form diamond shapes.
In the book, ‘ The Compleat Cook ‘ by ‘WM’, 1658, there’s a recipe for Shrewsberry Cakes that included flavoring the cake with Rose Water. Gooseberry Fool. Image Source : 2. Gooseberry Foyle …all the other gifts appertinent man, as the malice of this age shapes them, are not worth a gooseberry.
In that year there was a shortage of grain, and so a ban on the making of ‘fine cakes’ was imposed in Shrewsbury. In 1602, Lord Herbert of Cherbury wrote to his guardian, Sir George More with a pack of ‘bread’ or ‘cake’ particular to Shrewsbury:
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