Cake, Seed

Name: Cake, Seed
Ingredients: three ounces of butter; three ounces of lard; three quarters of a pound of flour; half a pound of sugar; one tablespoonful of carraway seeds; two ounces of candied peel finely cut up; one teaspoonful of baking powder; three well-beaten eggs

From The handy dictionary of cookery, 1890

Bake for an hour and a half.

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

3155Calories

58 gProtein

505 gCarbs

175 gFat

Full nutrition (34 nutrients)

Calories3155 kcal

Protein58 g

Carbohydrates505 g

Fiber6.8 g

Sugars229 g

Total Fat175 g

Saturated Fat38 g

Monounsaturated Fat44 g

Polyunsaturated Fat13 g

Omega-30.1 g

Cholesterol838 mg

Sodium708 mg

Potassium918 mg

Calcium510 mg

Iron23 mg

Magnesium128 mg

Phosphorus807 mg

Zinc4.8 mg

Copper0.9 mg

Manganese2.7 mg

Vitamin D5.1 mcg

Vitamin C74 mg

Vitamin A244 mcg

Vitamin E2.2 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)2.3 mg

Niacin (B3)24 mg

Folate630 mcg

Choline488 mg

Caffeine0 mg

Water215 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, Seed. Rub very finely three ounces of butter and three ounces of lard, into three quarters of a pound of flour; next add half a pound of sugar, one tablespoonful of carraway seeds, two ounce of candied peel finely cut up, and lastly, one teaspoonful of baking powder ; mix all well together. Grease a baking tin thoroughly well ; make a hole in the centre of the flour, and pour in three well-beaten eggs

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