Seed Biscuits

Ingredients

• 18 oz. of flour
• 6 oz. of sugar
• 6 oz. of butter
• 14 oz. of carraway seeds
• 3 eggs

Method

1. 1

   Beat the butter until it is of the consistency of cream.

2. 2

   Work in gradually the flour, sugar, and carraway seeds.

3. 3

   When thoroughly mixed add the eggs, well whisked.

4. 4

   Roll out the paste, cut into fancy shapes, and bake for a quarter of an hour.

5. 5

   It is an improvement to brush over the tops with a little milk, strewing a little white sugar over them.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 88. The excerpt below is the record exactly as published.

oz. of butter, 8 oz. of sugar, 4 pt. of milk, 3 eggs, % lb. of currants; I teaspoonful of carbonate of soda, grate in a quarter of a nutmeg. Beat the whole well and lightly together. Remember that the soda should only be stirred into the ingredients just before putting it (in a well buttered pan) into the oven. Bake it for about an hour and a quarter. 519. Economical Fruit Cake—Ingredients—5 oz. of butter, 2 lbs. of flour, % lb. of sugar, 1 Ib. of currants, 1 gill of yeast, enough milk to make a thick batter, 1 tablespoonful of powered cinnamon. Mix the flour, leaving out a quarter of a pound, with the butter cut in small pieces, the sugar, cinnamon and fruit ; add milk enough to form a thick batter, and lastly stir in the yeast. Mix it over night, and set it away to rise; in the morning stir in the remainder of the flour, and let it rise; when light, mould it out very lightly ; butter your pan, and bake it in an oven about as hot as for bread. 520. New York Plum Cake—lIngredients—1 lb. of butter, 1 Ib. of flour, 2 lbs of raisins, seeded, 2 lbs. of currants, 4% oz. of ground cloves, I lb. of sugar, 1 lb. of citron, cut in small, thin pieces, 8 eggs, Y% oz. of ground cinnamon; ¥% oz. ground mace, % oz. of grated nutmeg. Slice the citron, pick, wash and dry the currants, seed the raisins, and mix the fruit together, and dredge over it as much flour as will adhere to it. Prepare the spice. Stir the butter and sugar till it is smooth and light. Beat the eggs very light, and stir them into the butter and sugar. Add the flour and eas) 4 y ie e hae, Bs le = ni * ‘ fis) Fed reds eee ij z bi eee Pai) : f : * 158 THE Dominion Cook Book. fruit gradually ; beat the batter till the fruit is thoroughly mixed with it, then add slowly the spice. Beat the mixture very hard for ten or fifteen minutes. Line your pans with two thicknesses of stout white paper, which should be well buttered ; pour in the batter, and bake from four to five hours. Rose water and lemon may be used to flavor it ; a wine glass of rose water, and as much lemon as to give it a taste. 521. Plum Cake —Ingredients—1 Ib. each of butter, sugar and flour, 10 eggs, I lb. of raisins, % Ib. each of currants and sliced citron, a teaspoonful of ground cloves, 1 of mace, I nutmeg, the juice and grated peel of a lemon, 14 a coffee cupful of molasses, 1 teaspoonful of cream of tartar, 1% teaspoonful of soda. Beat the butter till it is soft and creamy, then add the sugar. Beat the whites and the yolks of the eggs separately ; stir the yolks in with the butter and sugar; stir the flour in gradually (having first mixed one heaping teaspoonful of*cream of tartar with it). When the flour is about half worked in, put in half a teaspoonful of soda dissolved in as little water as is possible to use; then add the whites of the eggs, and lastly the fruit, which is well covered with the rest of the flour. Bake in a large tin, with a buttered paper on the sides as well as on the bottom ; it will need to bake slowly for five hours. Then, do not attempt to lift it from the tin until it is perfectly cold. This should be made several days before it is used. 522. ARich Plum Cake—lIngredients—1 lb. of fresh butter, 1 Ib. of powdered loaf sugar, 1 lb. of four, 1% Ibs. of currants, 2 lbs. candied peel, 1 lb. sweet almonds, 2 oz. allspice, 14 oz. of cinnamon (both these in powder) I0 eggs. Beat the butter toa cream, and add the sugar; stir till light, and put in the spices ; in fifteen minutes work in the eggs two or three at a time, then add the orange, lemon, and citron peel and currants, and mix them well with the almonds, blanched and cut small; last of all add the flour; bake ina hot oven for three hours, in a tin hoop with plenty of paper underneath. 523. Seed Cake—Ingredients—to oz. of flour, 2 oz. of sugar, 2 tea- spoonfuls of baking powder, and one of carraway seeds, I egg, 3 oz. butter, a little salt, and half a glass of milk. Mix the baking powder and salt in the flour, rub in the butter (with the hands). Add the sugar and carraway seeds, taking care to thoroughly blend them. Well whisk the egg BREAD AND CAKES. | é 159 and add the milk to it, add to the other ingredients and beat weil for about ten minutes. Grease a baking tin and pour the mixture in. It will take about one hour to bake. 524. Another Seed Cake (Good)—Ingredients—1 Ib. of butter, 12 oz. of sifted white sugar, 6 eggs, nutmeg grated and powdered mace to taste, I lb. of flour, 3¢ oz. of carraway seeds. Beat the butter until of the consistency of a thin paste ; sift in the flour. Add the remaining ingredients excepting the eggs, mixing all well together. Beat the eggs separately, add to the other ingredients and beat the mixture for ten or twelve minutes. Line a tin with buttered paper and put the cake in and allow to bake for about one and a half or two hours. 525. Seed Biscuits—Ingredients—18 oz. of flour, 6 oz. of sugar, 6 0z. of butter, 14 oz. of carraway seeds, 3 eggs

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