Seed Cake (2)

Ingredients

• i lb. flour
• £ lb. butter
• 3 oz. sugar
• 1 teaspoon of baking powder
• £ teaspoon of carraway seeds
• 1 oz. candied peel
• 2 eggs
• 1 wineglass of milk

Method

1. 1

   Mix the baking powder with the flour, rub in the butter, add the sugar, peel, and carraway seeds, mix well, and bind together with the beaten eggs and milk.

2. 2

   Bake in a moderate oven.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 90. The excerpt below is the record exactly as published.

1 teaspoon of baking powder. Rub the butter into the flour, add the other dry ingredients, the eggs well beaten, and the brandy. Drop in rocky lumps and bake in a brisk oven. Scotch Shortbread. — f- lb. flour, f lb. ground rice, i lb. butter, | lb. castor sugar, 1 egg (yolk only), comfits. Take the butter in the lump and work into the butter the dry ingredients with the palms of your hands, and work well. Roll out and cut into six-inch squares of half an inch thick, put them on a flat tin covered with buttered paper, prick over the top with a fork, and put comfits on them. Bake for twenty minutes in a moderate oven. Shortbread. — 4 oz. flour, 1 oz. rice flour, 3 oz. butter, 2 oz. sugar. Mix the sugar and butter together, and then the flour. Knead together with the hand, roll out, and cut into squares. Scones (1). — 1 lb. flour, buttermilk or sour cream, 1 teaspoon of salt, 1 teaspoon baking powder. Mix it rather soft, roll out once, and cut the size you want. Bake at once in a quick oven. Scones (2). — 2 tablespoons of Paisley flour, 1 lb. ordinary flour, a small teaspoon of salt, about a breakfast-cup of milk. Mix the Paisley flour, ordinary flour, and salt in a basin. Make into a dough quickly with the milk. Do not knead more than is neces- sary. Roll out on a floured board till about half an inch thick, CAKES. 136 and cut into circles. Put at once on a floured tin into the oven and bake quickly. Scones (3). — i lb. flour, a piece of butter the size of a walnut, 5 teaspoon of baking powder, ^ teacup of sour cream. Put the baking powder and a pinch of salt with the flour, rub in the butter till it looks like bread-crumbs, add the cream. Roll out about half an inch thick, cut with a round cutter, and bake at once for a quarter of an hour. These should not be at all crisp. When you take them out of the oven, half open them with a knife and put in a lump of butter. Send to table at once for breakfast or tea. If preferred they can be sent to table without being buttered. Seed Cake (1'). — 1 lb. flour, £ lb. butter, 6 oz. castor sugar, 1 oz. candied peel, | pint milk, 3 eggs, 1 small teaspoon of carbo- nate of soda, | teaspoon of carraway seeds. Rub the butter into the flour until it is quite fine, add the carraway seeds, sugar, and peel (cut into thin slices) ; mix these well together and moisten with the eggs, which should be well whisked. Boil the milk, and add to it whilst boiling the carbonate of soda, which must be well stirred into it. Mix the other ingredients with the milk. Line a cake tin with buttered paper, pour in the mixture, and bake for an hour. Seed Cake (2). — i lb. flour, £ lb. butter, 3 oz. sugar, 1 tea- spoon of baking powder, £ teaspoon of carraway seeds, 1 oz. candied peel, 2 eggs, 1 wineglass of milk

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