Cake with Rose-Water and Caraway-Seeds

Ingredients

• a pound of finely-powdered sugar
• three-quarters of a pound of well-dried flour
• nearly a quarter of a pound of rice flour
• an ounce of caraway-seeds
• a quarter of a pint of rose-water
• the beaten eggs
• essence of any kind liked
• some pounded bitter almonds

Method

1. 1

   Mix the rose-water with the butter and sugar, then add the beaten eggs.

2. 2

   Dredge in the well-dried flour and rice flour.

3. 3

   Flavour with essence and add caraway-seeds and pounded bitter almonds.

4. 4

   Bake in a well-buttered and lined baking-tin for an hour and a half.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 749. The excerpt below is the record exactly as published.

a l^ound of finely-powdered sugar, and add the beaten eggs. Beat the mixture, and dredge into it three-quarters of a pound of well-dried flour and nearly a quarter of a pound of rice flour. Flavour with essence of any kind liked, and scatter in an ounce of caraway-seeds Jand some pounded bitter almonds

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