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
Transcribed cooking instructions as a concept can be observed back into antiquity, at least as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, in the main part, these ancient records were just basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians are a few clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there are a couple of interesting books which appeared in the 14th Century : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that we all know today, but rather accounts of the types of food prepared by the cooks of the nobility of those days. Later on, in the 15th century, the Crusaders brought back many foods and herbs from the holy lands, such as basil and rosemary. These new foods and tastes caused an increase in publications on food, the majority of which still exist in private cookery archives. Over the succeeding few hundred years, the wealthy families of the West competed with each other to offer the most extravagent meals, and consequentially cooks and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down recipes to help cooks of their time. The TV revolution brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Aberffraw Cakes(Welsh) recipe.
