Orange or Rose Water Cake

Ingredients

• Jib. of butter
• 1 teacupful of orange- or rose-water
• 2 breakfast-cupfuls of best flour
• 2 tablespoonfuls of ground rice
• lib. of caster sugar
• gib. of ground sweet almonds
• eight eggs well whisked
• 1 table-spoonful of Caraway-seeds

Method

1. 1

   Warm the butter in a basin and beat it to a cream.

2. 2

   Slowly add the orange or rose water.

3. 3

   Mix in the flour, ground rice, caster sugar, ground sweet almonds, and whisked eggs a little at a time.

4. 4

   Pour the mixture into a tin or mould lined with buttered or oiled paper, and bake in a steady oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 132. The excerpt below is the record exactly as published.

Jib. of butter in a basin, warm it, and beat to a cream; then add very slowly 1 teacupful of orange- or rose- water. Mix well in 2 breakfast-cupfuls of best flour, 2 table- spoonfuls of ground rice, lib. of caster sugar, gib. of ground sweet almonds, eight eggs well whisked, and 1 table-spoonful of Caraway-seeds

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