Caraway Cakes

Ingredients

• three eggs
• ½ lb. of caster sugar
• 2 oz. of butter
• ½ lb. of sifted flour
• 1 teaspoonful of Caraway-seeds
• a small teaspoonful of baking-powder

Method

1. 1

   Whisk eggs and sugar in a bowl over boiling water until thick.

2. 2

   Dissolve butter, pour in batter, and stir.

3. 3

   Gradually add flour and Caraway-seeds.

4. 4

   Butter a cake-tin, add baking powder, pour in mixture, and bake for half an hour.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 131. The excerpt below is the record exactly as published.

Caraway Cakes. — (1) Whisk three eggs and )lb. of caster sugar in a bowl, and stand it in a larger bowl containing boiling water; keep whisking until it is a thick batter, renewing the boiling water in the outer bowl. Put 2oz. of butter in a stewpan, dissolve it, but do not let it oil, pour the batter in with it, and stir all slowly together. Add gradually (rib. of sifted flour, and teaspoonful of Caraway- seeds. Butter a cake-tin, add a small teaspoonful of baking-powder to the mixture, turn it into the tin, and bake for half-an-hour. (2) Rub 4oz. of butter in lib. of flour, and when quite smooth mix in ilb. of caster sugar and 1 table-spoonful of Caraway- seeds. Stir in sufficient water or well-beaten eggs to form the whole into a stiff paste, and flavour with a few drops of rose- water. Dredge a little flour on a paste-board, put the paste on it, and roll out thinly ; with a tin cutter about 2in. in diameter cut it into small cakes, prick them lightly with a fork, lay them on floured baking-sbeets, and bake in a brisk oven. (3) Set 1 quartern of bread dough in a warm place to rise. When well risen add a little salt and work ^lb. of butter well into it, then add (lb. of caster sugar, 1 table-spoonful 2 E 2 For details respecting Culinary Processes, Utensils , Sauces, referred to see under their special heads. 292 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Caraway — continued. of Caraway-seeds, and six eggs. Let it rise again, and when twice its original bulk turn into a buttered cake-tin, and bake in a sharp oven. (4) Warm 6oz. of butter in a basin and rub it to a cream, then add gib. of flour, 6oz. of moist sugar, 1 teaspoonful of Caraway-seeds

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