Cake, Plain Seed

Name: Cake, Plain Seed
Ingredients: one pound of flour; one teaspoonful of baking powder; a pinch of salt; a quarter of a pound of lard, butter or dripping; a quarter of a pound of sugar; a tablespoonful of carraway seeds; a quarter of a teaspoonful of grated nutmeg; a well-beaten egg; just enough milk to make a stiff batter

From The handy dictionary of cookery, 1890

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3013Calories

58 gProtein

471 gCarbs

104 gFat

Full nutrition (34 nutrients)

Calories3013 kcal

Protein58 g

Carbohydrates471 g

Fiber0.9 g

Sugars113 g

Total Fat104 g

Saturated Fat59 g

Monounsaturated Fat28 g

Polyunsaturated Fat4.6 g

Omega-30.4 g

Cholesterol430 mg

Sodium568 mg

Potassium854 mg

Calcium415 mg

Iron27 mg

Magnesium140 mg

Phosphorus736 mg

Zinc4.2 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D1 mcg

Vitamin C1 mg

Vitamin A858 mcg

Vitamin E3.2 mg

Vitamin K8.1 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.3 mg

Niacin (B3)32 mg

Folate761 mcg

Choline168 mg

Caffeine0 mg

Water108 g

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, Plain Seed. Put into a bowl one pound of flour, one teaspoonful of baking powder, a pinch of salt; mix them well together. Rub in very finely a quarter of a pound of lard, butter or dripping, a quarter of a pound of sugar, a tablespoonful of carraway seeds, a quarter of a teaspoonful of grated nutmeg; make a well in the centre ; pour into it a well-beaten egg and just enough milk to make a stiff batter

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