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Saffron Cakes
From Cassell's dictionary of cookery, 1892
Serves 7
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1630. The excerpt below is the record exactly as published.
Saffron Cakes. — Take a quartern of fine flour, and a pound and a half of butter, three ounces of caraway-seeds, six eggs well-beaten, a quarter of an ounce of well-beaten cloves and mace, a little pounded cinnamon, one pound of sugar, a little rose-water and saffron, a pint and a half of yeast, and a quart of milk. Mix these ingredients thus : first boil the milk and butter, then skim off the butter, and mix it with the flour and a little of the milk. Stir the yeast into the rest, and strain it. Mix it with the flour ; put in the eggs and spice, rose-water, tincture of saffron, sugar, and eggs. Beat it all well up, and bake in a hoop or pan well-but- tered, in a quick oven. Time to bake, an hour and a half. Saffron Cakes or Buns.— Loaves, cakes, or buns mixed with a little saffron
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