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- Shropshire Recipes
Soul Cakes - On All Souls'
Day, 2nd November, the dead are remembered and children would go 'a-souling', singing
"A soul-cake, a soul-cake, please, good missus, a soul-cake. One for Peter, one for
Paul, three for Him who saved us all". They would receive in return, a cake marked
with a cross.
6 oz. butter,
softened
6 oz. caster sugar
3 egg yolks
1 lb. flour
A pinch of salt
1 teaspoon of allspice or mixed spice
3 oz. currants
A little warm milk |
Set the oven to 350ºF. Cream
the butter and sugar together in a bowl until fluffy, then beat in the egg yolks. Sift
together the flour, salt and spice and fold into the egg mixture with the currants, adding
sufficient milk to form a soft dough. Divide into pieces and form into flat cakes, marking
each with a cross. Place on a greased baking sheet and bake for 20 minutes or until
golden. If desired a few threads of saffron can be soaked in the warm milk, straining it
before use. |
Sample Recipe reprinted from Favourite Cornish Recipes, J Salmon Ltd.,
Sevenoaks, England
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