Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Loaf Cake
From The encyclopædia of practical cookery, 1890
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- 1 Jib . of flour
- fib. of moist sugar
- loz. of caraway-seeds
- eight eggs
- 1 table-spoonful of yeast
- 2 table-spoonfuls of milk-and-water
Method
Put flour, moist sugar, and caraway seeds in a bowl.
Beat eggs and add to the flour.
Dissolve yeast in milk-and-water and mix with the rest.
Set in a warm place to rise, then mold and put in a buttered tin.
Bake for about two hours in a steady oven.
Nutrition per serving
406Calories
13 gProtein
77 gCarbs
5 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 4. The excerpt below is the record exactly as published.
Loaf Cake. — (1) Put in a bowl 1 Jib . of flour, fib. of moist sugar, and loz. of caraway-seeds ; beat thoroughly eight eggs, and put in with the flour. Dissolve 1 table-spoonful of yeast in 2 table-spoonfuls of milk-and-water
Cook this with the app: pantry check, scaling, and the assistant.