SHREWSBURY CAKES

1 lb. sugar
2 lb. flour
1 tbs. ground coriander
3/4 lb. butter
6 eggs
1/2 c. brandy

Mix a pound of sugar, with two pounds of flour, and a large spoonful of pounded coriander seeds; sift them, add three quarters of a pound of melted butter, six eggs, and a gill of brandy; knead it well, roll it thin, cut it in shapes, and bake without discoloring [browning] it.

From The Virginia Housewife by Mary Randolph, 1824

Comment: We once had a call from a reader looking for a recipe she remembered her grandmother making long ago. She described the resulting item and said as best she remembered it had been called "Strawberry Cake" despite containing no strawberries at all. Much puzzlement ensued, until we turned up this one. Gratification was intense among all parties.

While Mrs. Randolph would have you bake this item but not brown it, it may be a bit difficult to tell when exactly it is done. Some experimentation may be called for, but try to keep them as pale as possible without leaving the insides raw.

This is a very old recipe of English origin, as can be told by the title. Many towns in England have a "signature" food product, such as Bath Buns, Chantilly Basket and the like. No municipality has yet staked a claim on Toad in the Hole, nor Bangers and Mash, but again, further research may be called for. We shall prepare a grant application forthwith to fund the project.

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