Cake, Family Seed

Ingredients

• three quarters of a pound of flour
• six ounces of butter
• a teaspoonful of baking powder
• a tablespoonful of carraway seeds
• half a pound of sugar
• two ounces of candied peel finely cut up
• three well-beaten eggs
• about a quarter of a pint of milk

Method

1. 1

   Put flour and butter into a bowl and rub them together until they look like bread-crumbs.

2. 2

   Add baking powder, carraway seeds, sugar, and candied peel, mixing well.

3. 3

   Make a stiff paste with eggs and milk, pour into a greased tin, and bake in a moderate oven for one hour and a quarter.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 24. The excerpt below is the record exactly as published.

Cake, Family Seed. Put into a bowl three quarters of a pound of flour, six ounces of butter ; rub them very finely together with the tips of the fingers until they look like bread-crumbs. Then add a teaspoonful of baking powder, a tablespoonful of carraway seeds, half a pound of sugar, two ounces of candied peel finely cut up ; mix them all well together. Make into a stiff paste with three well-beaten eggs and about a quarter of a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.