ShellbreadOrigin: British Period: Elizabethan |
Original RecipeShellbread (from John Murrell A Daily Exercise for Ladies and Gentlewomen Beate a quarter of a pound of double refined sugar, cearse it with two or three spoonefuls of the finest [flour], the youlkes of three new laid eggs, and the white of one, beate all this together in with two or three spoonefulls of sweete cream, a grain of muske, a thimble full of the powder of a dried Lemond, and a little Annise-seede beaten and cearsed, and a little Rose-water, then baste Muskle-shells with sweete butter, as thinne as you can lay it on with a feather, fill your shells with the batter and lay them on the gridiron or a lattise of wickers into the oven, and bake them, and take them out of the shells, and ise them with Rosewater and Sugar. It is a delicate bread, some call it the Italian Mushle, if you keepe them any long time, then alwaies in wet weather put them into your oven. 
Modern RedactionIngredients:
125g caster sugar Method:This is a bit of a culinary oddity, essentially being made out of sugar and eggs. However, it does demonstrate the Elizabethans' love-affair with sugar which was just becoming a readily-available commodity from the Canary Islands. Though this is not the way the Elizabethans would have done it, it does provide a lighter mixture than the traditional recipe would provide. Add the eggs, sugar, cream, lemon rind and rosewater in a bowl. Beat with a whisk until light and fluffy then fold in the flour. The original recipe used mussel shells to bake these cakes but you can use butterfly cake cases which work just as well. Spoon the mixture into these and bake in an oven pre-heated to 180°C for about twenty minutes (or until the tops of the cakes just begin turning a light golden brown). Being made mostly from sugar these will keep for at least a week in an air-tight tin. |
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Other recipes with lemon and rose water as primary ingredients: Linden Flower Cordial Shropshire Cakes Roz Bi Haleeb Rhodomeli Marchpane Elderflower Cordial Shellbread Sauce aux Champignons et Citron Shrimp and Seafood the Mozambique Way To make Knotts or Gumballs Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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