Seed Cake

Ingredients

• 1/2 lb. flour.
• 1/2 lb. rice flour.
• 6 oz. sugar.
• 1 teaspoonful baking-powder.
• 6 oz. butter or dripping.
• 2 eggs.
• 1 table-spoonful caraway seeds.
• About 1 gill milk.

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 72. The excerpt below is the record exactly as published.

1 lb. flour. 1 teaspoonful baking- powder. I teaspoonful salt. 1 oz. butter. Sugar. Milk. Rub the butter, sugar, salt, and baking-powder with the flour, and mix to a stiff dough with milk; turn the dough on to a floured board, knead a little, and then form it into SODA — CREAM — DROPPED SCONES. 127 cakes the size and shape required. If thin, they may bo baked over the lire on a thin iron plate or a girdle lightly floured, or they may be placed on a floured balcing-tin, and baked in a moderately hot oven for about twenty minutes. Serve hot. SODA SCONES. 1 lb. flour. Nearly a teaspoonful car- bonate of soda. i teaspoonful cream of tartar. A teaspoonful salt. Buttermilk. Rub the soda and salt till they are quite smooth, and mix them thoroughly well with the flour ; add sufficient butter- milk to form into a lithe dough. Turn the dough on to a floured board, and knead it a little ; then form into two rounds half an inch in thickness, cut each round into four scones across and across, and bake on a floured girdle not too hot. CREAM SCONES. 1 lb. flour. 1 teaspoonful salt. 2 eggs. 2 oz. butter. 1 teaspoonful baking- powder. Cream. Rub the butter into the flour, salt, and baking-powder. Beat the eggs to a froth, add to them a gill of cream, and stir these into the flour ; if necessary, add a little more cream to form the mixture into a stiff dough ; then turn the dough on to a floured board, roll it out to the thickness of three-quarters of an inch, and cut it into small rounds. Prick them on the top with a fork, and bake in a quick oven for fifteen minutes. Serve hot. DROPPED SCONES. 2 breakfast-cups of flour. i breakfast-cup of sugar. A piece of butter the size of an egg. i teaspoonful carbonate of soda. \ teaspoonful cream of tartar. Buttermilk. Rub the soda, cream of tartar, and salt together till they are quite smooth, then mix them with the flour, and rub into them the butter. Next add sufficient buttermilk to make a thick batter, and beat well with a wooden spoon. Have ready over the fire a hot girdle, and rub it all over with 128 SEED CAKE — GINGERBREAD. ft piece of fat or suet ; place upon it a spoonful of hatter for each scone, leaving about two inches between the spoonfuls. When air-bubbles have risen and burst, and the scones look slightly firm, slide a flat knife under them, and turn them ; cook and brown on the other side. Grease the girdle again before putting more batter upon it. Serve very hot. To eleem the Girdle. — Sprinkle over the girdle when hot some coarse salt, and rub it well with a thick piece of paper. This will effectually remove any burned particles that might be sticking to it from the last time of using. SEED CAKE. J lb. flour, j lb. rice flour. 6 oz. sugar. 1 teaspoonful baking- powder. 6 oz. butter or dripping. 2 eggs. 1 table-spoonful caraway seeds. About 1 gill milk.

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