Cake, Rich Seed

Ingredients

• half a pound of flour
• half a pound of rice flour
• a teaspoonful of baking powder
• half a pound of butter
• ten ounces of sugar
• two teaspoonfuls of carraway seeds
• a quarter of a pound of candied peel finely cut up
• three eggs
• just enough milk to make a stiff paste

Method

1. 1

   Mix flour, rice flour, and baking powder.

2. 2

   Rub in butter, sugar, carraway seeds, and candied peel.

3. 3

   Beat eggs and pour into the center of the flour mixture, adding enough milk to make a stiff paste.

4. 4

   Pour into a greased tin and bake for two hours in a good oven.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 25. The excerpt below is the record exactly as published.

Cake, Rich Seed. A Put into a bowl half a pound of flour, half a pound of rice flour and a teaspoonful of baking powder ; mix them well together. Then rub in finely half a pound of butter, ten ounces of sugar, two teaspoonfuls of carraway seeds, a quarter of a pound of candied peel finely cut up ; beat up three eggs, and pour them in the centre of the flour, with just enough milk to make a stiff paste

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