Recipe: Curled Wiggs & Light Wiggs

These recipes are dated from around 1747 or earlier. Hope this is the correct dating.
Angel.

Curled Wiggs

Makes 2, 18 - 20cm ( 7 - 8") Wiggs. Ingredients~~
7 ozs treacle
7 ozs syrup
3 ozs butter
cup + 3 Tablespoons milk
4 cups flour, less 1 Tablespoon
1 teaspoons soda
1 tablespoon powdered ginger
2 tablespoons caraway seeds. Preheat oven to 180 C (350 F) Gas mark 4.
Grease two shallow 17 -20 cm ( 7 -8") sandwich cake tins. Method~~
Warm the treacle and syrup cans, uncovered for a few minutes.
Measure the treacle and syrup into a saucepan, and add the butter.
Heat together gently, until melted.
Add the milk.
Sieve the flour, salt, soda and ginger into a bowl and mix in the caraway seeds.
Stir in the warmed treacle mixture.
Place the prepared cake tins on a piece of foil on a baking sheet.
Divide the mixture between them evenly.
Bake from 25 - 30 minutes in the pre-heated oven or until the wiggs have risen and curled over the edges of the tins.
Serve warm, cut into wedges, with butter. Light Wiggs

Makes 8 Wiggs.

Preheat oven to 425 F
Lightly butter a baking sheet. Ingredients~~
2 cups flour
teaspoon salt
Good pinch of mixed spice
Generous oz fresh yeast
3 ozs caster sugar (superfine)
cup milk
3 ozs softened butter. Method~~
Sift the flour, salt and spice into a warmed bowl.
Cream the yeast with 1 tablespoon (15 mls) sugar.
Mix in the milk.
Make a hollow in the flour, pour in the liquid, and mix to a soft dough.
Cover with buttered paper, and leave in a warm place until doubled in bulk.
Cream the remaining sugar and most of the butter.
Chill the mixture to firm it.
When the yeast dough has risen, turn it out onto a well floured surface.
Roll or pat it out into a rectangle about " thick.
Dot it with about 1/3 of the chilled sugar and butter mixture.
Fold in 3 (as when making flaky pastry).
Repeat the process twice more.
Cut the final rectangle of dough into 8 triangular wedges.
Lift them carefully into the prepared baking sheet.
Leave to 'prove' for about 20 minutes.
When 'proved' brush the tops of the Wiggs with the remaining butter.
Bake for 10 - 15 minutes or until golden and crisp on top.
Lift carefully onto a wire rack to cool.
Serve warm or cold for breakfast or with morning coffee.
Rich rather than light, not unlike Danish pastries. Modernised from~~
"The Art of Cookery Made Plain and Easy". Hannah Glasse. 1747 (14th edition)

Old recipe~~~
Take a pound and a half of flour, and half a pint of milk made warm, mix these together, cover and let it lie by the fire half an hour; then take half a pound of sugar, and half a pound of butter, then work these into a paste, and make it into Wiggs, with as little flour as possible; let the oven be ready quick, and they will rise very much: mind to mix a quarter of a pint of good ale-yeast in the milk.