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 A form of enriched sweet bread-cake made as a rolled length looped into a knot shape. Prince of Wales cakes appear repeatedly in retailer's lists from 1800 to 1949, often with an indication that they are avaiolable in a variety of flavours. Compare with Knot Biscuit .  Original Receipt from 'Saleable Shop Goods for Counter-Tray and Window:' by Frederick T Vine (Vine 1907)No. 38.- Prince of Wales' Cakes. 4 1/2 lbs. flour. 2 lbs. sugar. 3/4 lb. lard. 6 ozs. ground rice. 1 1/2 ozs volatile. 3 eggs. Mode, - Rub the fat and sugar into the flour upon the board, make a bay, and break in the eggs. Break the volatile down in a mortar with a little milk, turn into the bay, add sufficient milk to make into a nice workable dough. Scale into 4-oz. pieces, divide in two, and mould up round under your hands. When you have rolled them all up, roll out in lengths with your hands, tie into lover's knots of equal size, bash down with your hand, wash over with milk, turn on to dust lump sugar, place on to greased tins, and bake in a warm oven. These are a very large, attractive article, and look extremely nice and tempting for the money. Try them. Sell at 1d. each. Search Foods of England for more about: Prince of Wales...  |
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