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Dessert

Shrewsbury Cakes

A sweet roll made with sugar, cinnamon, nutmeg, flour, rose water, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Shrewsbury Cakes

Ingredients

Directions

Make the dough

  1. Sift the sugar, cinnamon, and nutmeg into the flour.

  2. Add rose water to the beaten eggs and mix with the flour mixture.

  3. Pour in melted butter until the dough is thick enough to roll out.

  4. Stir well and roll the dough thin.

Shape and bake

  1. Cut into desired shapes and bake on baking sheets.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the main structure of the dough so it can be rolled and hold its shape.
Eggs
Bind the dough and add richness and structure to the cakes.
Butter
Adds fat and moisture, making the dough pliable enough to roll out.
Sugar
Adds sweetness and contributes to browning during baking.

The step that matters

Pour in melted butter until the dough is thick enough to roll out. Too little butter leaves a dough that cracks and won't roll, while too much makes it sticky and hard to shape. Adding it gradually lets you judge the consistency by feel.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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