Caraway-seed Cake
From The spirit of cookery, 1895
The caraway-seed should be steeped in water before adding to the dough.
Presented as published in 1895. 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
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 255. The excerpt below is the record exactly as published.
araioay-seed Cake, frequently called Seed Cake merely, is a genuine English invention, and a most excellent prepara- tion. It consists of a fermented dough with milk, whole eggs, yolks, fruit-sugar or honey, and fused butter, sugar and flour ; the caraway-seed
Cook this with the app: pantry check, scaling, and the assistant.