Recipes > Desserts > London Wigs

London Wigs


  • 1/4 peck of flour
  • 1/2 pound of sugar
  • caraways
  • 1 1/2 pounds of butter
  • nearly 1 quart of milk or cream
  • 2 wine-glasses of good white wine
  • 1 1/2 pints of very good ale yest


Take the flour; put to it the sugar, and as much caraways, smooth or rough, as you like; mix these, and set them to the fire to dry. Then make the butter hot over a gentle fire; stir it often, and add to it the milk or cream; when the butter is melted in the cream, pour it into the middle of the flour, and to it add the white wine, and ale yest; let it stand before the fire to rise, before you lay your cakes on the tin plates to bake.


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The Lady's Own Cookery Book (1844).

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