An earlier form of carolling – and trick or
treating, to boot - is the tradition of “souling”
or “soul-caking”.
As singers make the rounds, door-to-door,
chanting ancient rhymes a welcome reward is a soul
cake – for which there are a range of recipes.
Here’s one from Shropshire, a county in the
West Midlands of England, that’s collected by
Dorothy Gladys Spicer for publication in her
1960 book “
Feast-Day Cakes from Many Lands”.
“
INGREDIENTS
6 cups sifted all purpose flour
1/2 cup butter
1/2 cup sugar
1 envelope active dry yeast
1/4 cup lukewarm water
1 egg white, slightly beaten
1 teaspoon sugar
2 cups milk
2 teaspoons salt
4 teaspoons cinnamon
1/8 teaspoon nutmeg
DIRECTIONS
Cream shortening and sugar. Dissolve yeast
in 1/2 cup lukewarm water to which a teaspoon
of sugar has been added. Set aside. Scald milk
and add to the creamed mixture. When cooled add
yeast mixture and stir until thoroughly
blended. Sift together flour, salt, and spices,
and add gradually to other ingredients,
kneading into a soft dough. Set sponge to rise
in warm place in greased covered bowl. When
doubled in bulk, shape into small round or oval
buns. Brush tops with slightly beaten egg
white. Bake in moderately hot oven (400° F.)
for 15 minutes. Drop temperature to 350 ° F.
and bake until delicately browned and
thoroughly done.”
To join in the musical feasting, here’s
Allison Crowe, with the first song track served
up by her a cappella album "
Souling":
http://music.allisoncrowe.com/album/souling-bonus-tracks-edition
