Scotch Seed Cake
From Plain cookery recipes, 1908
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 51. The excerpt below is the record exactly as published.
Scotch Seed Cake. Fourteen ounces flour. Eight ounces sugar. Eight ounces mixed peel (lemon, orange, citron). Six eggs. Prepare and bake as for Plum Cake (page 123). Eight ounces butter. Four ounces almonds. One dessertspoonful baking- powder
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