Plain Seed Cake
From Berridge House recipe book, 1910
Presented as published in 1910. 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
2007Calories
30 gProtein
273 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories2007 kcal
Protein30 g
Carbohydrates273 g
Fiber0.9 g
Sugars91 g
Total Fat93 g
Saturated Fat55 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol232 mg
Sodium528 mg
Potassium651 mg
Calcium470 mg
Iron13 mg
Magnesium85 mg
Phosphorus493 mg
Zinc2.3 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin C1.1 mg
Vitamin A756 mcg
Vitamin E2.4 mg
Vitamin K7.3 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate371 mcg
Choline41 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 15. The excerpt below is the record exactly as published.
Plain Seed Cake | lb. flour, salt, 3 oz. sugar, i egg, 3 oz. lard and butter, i teaspoonful of baking i gill milk, powder. \ oz. seeds, Method. — As for currant cake. Gingerbread io oz. flour, \ teaspoonful carbonate | to i oz. peel, of soda, 3 oz. lard, 2 teaspoonsful ground | lb. treacle, ginger, 3 oz. sugar, i gill milk, \ teaspoonful of salt, i egg. Method. — Rub the fat into the flour. Mix in chopped peel, sugar, salt, and ground ginger. Mix egg and treacle. Add these and beat well. Mix soda with milk, and mix it in thoroughly. Bake in a prepared Yorkshire-pudding tin in a moderate oven. LESSON XXV Small Cakes Rock Cakes \ lb. flour, 2 oz. lard, 2 oz. sugar, milk, 2 oz. currants, 1 egg, & lit, i teaspoonful of baking powder
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