What are Whig cakes?
Whigs Take three ounces of good butter, and work it in a basin to a creamy consistency, add a quarter-pound of castor sugar and half a teaspoonful of ground cinnamon, and work together with the hand or a wooden spoon for about fifteen minutes; then mix into it three whole eggs, adding one at a time, and work the mixture till quite smooth. Put into another basin two and a half gills of warm milk, mix with it one and a half ounces of German yeast; then work it into the first mixture by degrees, with one pound of fine Hour that has been sifted and warmed in the screen. When all is added, beat all together into a light dough and work it with the hand for three or four minutes; set it in a warm place and cover over with a cloth for three-quarters of an hour; put in buttered whig tins and bake in a quick oven for about twenty-five minutes, when they should be a nice deep fawn colour; remove from the tin and serve hot for breakfast or tea.
