Sugar Cakes
From the treasured pages of Cookbook
Unknown Author
Sugar Cakes
"Take three quarts of fine flower, two ounces~ of fine sugar, a quarter of an ounce of Rosewater, three yolks, one white and half of an egge, one~ pound and a quarter of butterr, mingle all ~ these together to a paste, then take sugar to~ mould the cakes according to your discretion."
Note on the Original Text
The recipe is written in the succinct, conversational style of early modern English cookery: quantities are described somewhat imprecisely, and instructions rely heavily on the cook's familiarity and experience, not on precise timings or temperatures. Spelling varies—'flower' for 'flour', 'egge' for 'egg'—and measures include period units (quarts, ounces) requiring conversion for the modern cook. Punctuation is sparse and punctuation marks (such as the tilde ~) act as separator. The instruction to 'mould the cakes according to your discretion' signals the cook's creative license—period manuscripts frequently left execution to the maker's judgment.
Title
Cookbook (1706)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1706
Publisher
Unknown
Background
Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.
Kindly made available by
Folger Shakespeare Library
This recipe hails from early 18th-century England, a transitional time when home baking was gaining refinement, but still retained much rustic charm. 'Sugar cakes' like these were popular with the upper classes, often enjoyed with tea or given as gifts. The inclusion of rosewater reflects the era's penchant for aromatics in sweet treats, and the generous use of butter hints at a household of some means. Recipes from this period were shared in manuscript form, passing through generations or among educated circles. They offer us a window into both the kitchens and the tastes of the time.
Cooks of the early 1700s would have used large wooden bowls for mixing and simple wooden spoons or hands for combining ingredients. The dough was probably kneaded and shaped by hand, then cut with simple cutters or a sharp knife. Baking would have occurred in a wood-fired oven on metal trays or directly on a hearthstone, with cooks gauging done-ness by sight and scent.
Prep Time
25 mins
Cook Time
16 mins
Servings
48
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 4 lbs (15 cups) plain (all-purpose) flour
- 1/4 cup (2 oz) fine granulated sugar
- 1 1/2 tsp rosewater
- 3 egg yolks
- 1 whole egg
- Half of one egg white
- 20 oz (2 1/2 cups) unsalted butter
- Extra sugar for moulding and finishing
Instructions
- Begin by sifting 15 cups (about 4 lbs) of plain (all-purpose) flour into a large bowl.
- Add 1/4 cup (about 2 oz) of fine sugar, and pour in roughly 1 1/2 teaspoons of rosewater for delicate fragrance.
- Beat together 3 egg yolks, 1 whole egg, and half the white of another egg, then add to your mixture.
- Melt 20 oz (2 1/2 cups) of unsalted butter until just soft, and fold into the mix to form a soft, workable dough.
- Knead lightly until combined and smooth.
- Roll out on a sugared surface and cut into small rounds or shapes.
- Sprinkle more sugar on top as desired and bake at 350°F until just colored, about 12-16 minutes, depending on thickness.
Estimated Calories
180 per serving
Cooking Estimates
It takes about 25 minutes to prepare the dough, cut the shapes, and get ready to bake. Baking takes 16 minutes for each batch. Each cookie has about 180 calories, and this recipe makes around 48 cookies in total.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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