6 oz flour
4 oz butter
2 oz castor sugar
Directions
TEISENNAU ABERFFRO Melt the butter in a basin and beat in the sugar.
Gradually add the flour, mixing well with a warm spoon, Roll out
thinly on a floured board and cut into rounds. Cook in a moderate
oven (375/F. or Mark 5) for 15 minutes or until golden-brown. Serve
sprinkled with sugar and with whipped cream and raspberry jam.
Servings: 6 cakes
Aberffraw Cakes(Welsh) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Written cooking instructions as a concept can be observed way back into history, certainly as far back as ancient Egypt, and possibly even further. Interesting though that is, generally, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
During the time of the Romans a roman called Apicius compiled a collection of scripts describing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of his times made use of a good variety of aromatic flavours, including many that are still in use today such as bay, rue and dill. Over the next few hundred years, the rich and powerful families of Europe competed with each other to serve the most exotic meals, and because of this chefs and their collection of recipes were much in demand. However, it was during the 19th century that haute cuisine and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. When we get to the 1900s, cookery publications are in high demand, mostly as a result of higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Aberffraw Cakes(Welsh) recipe.
