English Seed Cake

Name: English Seed Cake
Ingredients: 1 cake yeast; 1 pint warm milk; 4 ounces of butter; 2 pounds flour; 1 ounce caraway seed; 1/4 ounce allspice; 1/2 pound sugar

From Delicate dishes, 1896

Recipe attributed to Mrs. J. H. R. Bond.

Presented as published in 1896. 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

Nutrition per serving

4307Calories

105 gProtein

946 gCarbs

111 gFat

Full nutrition (33 nutrients)

Calories4307 kcal

Protein105 g

Carbohydrates946 g

Fiber12 g

Sugars227 g

Total Fat111 g

Saturated Fat0.4 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.1 g

Cholesterol265 mg

Sodium42 mg

Potassium1716 mg

Calcium433 mg

Iron56 mg

Magnesium327 mg

Phosphorus1170 mg

Zinc8.3 mg

Copper1.7 mg

Manganese7.5 mg

Vitamin D0 mcg

Vitamin C8.7 mg

Vitamin A7 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)8.6 mg

Riboflavin (B2)4.1 mg

Niacin (B3)62 mg

Folate1457 mcg

Choline7 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from Delicate dishes (1896), page 43. The excerpt below is the record exactly as published.

ENGLISH SEED CAKE. Stir I cake yeast into i pint warm milk, rub 4 ounces of butter lightly into 2 pounds flour; add i ounce caraway seed,

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