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Apees, recipes, cookery, baking, Eliza Leslie, cookies, cakes


Handwritten notes primarily on a recipe for Apees cakes, written by Alfred Shoemaker and copied from Directions for Cookery by Eliza Leslie. The documents contain additional notes from other sources regarding Shrewsbury Cakes and Yorkshire Christmas Pie.

Corresponds to:

Packet 705-30


Directions for cookery by Miss Leslie. Phil. 1837

pp. 253-254 Apple Butter

p. 349: Moravian Sugar Cake

p. 354: Apees --- a tin cutter

copy [Eliza]

Directions for Cookery by Miss Leslie (Philadelphia, 1837) p. 354

Apees. Rub a pound of fresh butter into two pounds of sifted flour, and mix in a pound of powdered white sugar, a grated nutmeg, a table spoonful of powdered cinnamon, and four large table-spoonful of caraway seeds. Add a wine glass of rose water, and mix the whole with sufficient cold water to make it a stiff dough. Roll it out into a large sheet about a third of an inch in thickness, and cut it into round cakes with a tin cutter or with the edge of a tumbler. Lay them in buttered pans, and bake them in a quick oven, (rather hotter at the bottom than at the top), till they are of a very pale brown.

Collection of cookbooks: Mary T. Wilson of Hanover, N. H.

Phil. 1825 Shrewsbury Cakes in Five Thousand Receipts

1797 Phil. the New Art of Cookery pp 347-348: Yorkshire Christmas Pie p. 462: Shrewsbury Cakes


The reverse side of the documents contain the letterhead for the Pennsylvania Dutchland Hand Craft Shop in Bethel, Pennsylvania.



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Notes on Directions for Cookery by Miss Leslie



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