Seed Cake
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 33. The excerpt below is the record exactly as published.
SEED CAKE. Ingredients. J Lb. Flour. 3 Ozs. Butter, i Dessert-spoonful Caraway Seeds. Method. Beat butter and sugar to a cream ; beat yolks of eggs well and add alternately with flour; whisk whites to a stiff froth, and mix lightly in ; add caraway seeds ; pour into tin lined with greased paper ; bake in moderate oven for an hour and a half. i Teaspoonful Baking Powder. 4 Ozs. Castor Sugar. 3 Eggs
Cook this with the app: pantry check, scaling, and the assistant.