Caraway-Cake

Ingredients

• three pound and a half of the finest flower
• one pound and a half of sweet butter
• three quarters of a pint of new Ale-yeast
• half a pint of Sack
• half a pint of new milk
• six spoonfuls of Rose-water
• four yolks
• two whites of Eggs
• three quarters of a pound of Caraway-Confits
• a pound and half of biskets

Method

1. 1

   Mix the flour and butter until crumbled.

2. 2

   Add the ale-yeast, sack, milk, rose-water, and eggs.

3. 3

   Let it rest by the fire for half an hour.

4. 4

   Incorporate the caraway-confits and biskets, then bake for 1.5 hours.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 130. The excerpt below is the record exactly as published.

CARAWAY-CAKE Take three pound and a half of the finest flower and dry it in an oven ; one pound and a half of 220 SIR KENELMS DIGBIS sweet butter, and mix it with the flower, until it be crumbled very small, that none of it be seen ; Then take three quarters of a pint of new Ale- yeast, and half a pint of Sack, and half a pint of new milk ; six spoonfuls of Rose-water, four yolks, and two whites of Eggs ; Then let it lie before the fire half an hour or more. And when you go to make it up, put in three quarters of a pound of Caraway-Confits, and a pound and half of biskets

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