Caraway-water Cakes
From The encyclopædia of practical cookery, 1890
Serves 6
The size of the cakes can vary based on preference.
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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 134. The excerpt below is the record exactly as published.
Caraway-water Cakes. — Sift Soz. of flour into a basin, together with 3oz. of crushed loaf sugar ; add the required quantity of Caraway-seeds, and form the whole into a stiff paste by adding cream
Cook this with the app: pantry check, scaling, and the assistant.