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Colonial Cooking: Wiggs

WIGGS

4 lb. flour
1 lb. butter
1 lb sugar
6 eggs
1 pint milk
1/2 pint yeast
Carroway seed

Four pound flour, 1 pound butter, 1 pound sugar, 6 eggs, 1 pint milk, half pint yeast. Mix the flour and sugar with carroway seed. Melt the butter, and with the milk mix it all together. Bake them quick.

From American Cookery by Amelia Simmons, 1796.

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