Seed Cake, Cheap No. 1
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a moderate-sized cake.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1754. The excerpt below is the record exactly as published.
a pinch of salt, and, gradually, the well-beaten yolks of six eggs with the whites of four whisked till firm. Add three-quarters of a pound of dried and sifted flour, one ounce of caraway-seeds, and half a grated nutmeg. Put the mixture into a tin lined with buttered paper, and bake in a well-heated oven. Time to bake, about three-quarters of an hour. Suf- ficient for a moderate-sized cake. No. 2. Beat half a pound of butter to cream. Shake half a pound of flour into it, and add a pinch of salt, six ounces of powdered sugar, half a grated nutmeg, and a tea-spoonful of caraway-seeds. Mix the dry ingredients thoroughly. Whisk three eggs with a table-spoonful of brandy, and with this work the mixture to a smooth paste. Pour it into a well-buttered tin, and bake in a weU-heated oven. Time to bake, one hour or more. No. 3. Pub six ounces of butter to cream ; add six ounces of good moist sugar, three-quarters of a pound of flour, a pinch of salt, and a small tea-spoonful of caraway- seeds. Mix the dry ingredients thoroughly, and add three weU-beaten eggs and as much milk as will make the mixture soft and smooth. Put it into a tin lined with buttered paper, and bake in a moderately-heated oven. Time to bake, about three-quarters of an hour. No. 4. Beat three-quarters of a pound of butter to cream ; add an equal weight of pow- dered and sifted sugar, and, very gradually, eight eggs, the whites and yolks "having been whisked separately'. Dredge slo-wly in three- quarters of a pound of dried flour, beat the mixture well, and work into it ten ounces of mixed candied peel finely shred, two ounces of blanched sweet almonds chopped small, two table-spoonfuls of brandy, and two table-spoon- fuls of rose-water. Line a baking-tin with buttered paper, and three-parts fill it with the mixture. Smooth the surface with a knife, and ( 850 ) SEM sprinkle comfits over the top. Bake in a moderately-heated oven. Time to bake, three- quarters of an hour to one hour. Probable cost, 3s. No. 5. Beat half a pound of fresh butter to cream, and mix -^v-ith it very gradually a quarter of a pint of orange or rose-water. Add a pound of powdered sugar, twelve oimces of dried floior, three ounces of ground rice, two ounces of sweet almonds, and two ounces of blanched and pounded bitter almonds, an ounce of caraway-seeds, and nine well-beaten eggs. The ingredients should be added slowly, and the mixture beaten between every addition. Line a buttered cake-tin with oiled or but- tered paper, three-parts fill it with the mixtm-e, and then bake in a well-heated oven. Time to bake, about an horn' and a half. Probable cost of these cakes, from lOd. to Is. 6d. per pound. Seed Cakes, Cheap. — No. i. Rub sLx ounces of sweet di-ipping into a poimd of flour, add a pinch of salt, a tea-spoonful of mixed spice, a table-spoonful of caraway-seeds, and six ounces of sugar. Mix the dry ingredients thoroughly. Put a tea-spoonful of carbonate of soda into half a pint of milk, and set it in the oven till the soda is dissolved. Let the milk cool a little, and when it is lukewarm add a tea-spoonful of vinegar
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Cook this with the app: pantry check, scaling, and the assistant.