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Seed Cake
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Carraways are indigestible; use essence instead for flavor.
Presented as published in 1898. 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
Nutrition per serving
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories3.7 kcal
Protein0.1 g
Carbohydrates0.7 g
Fiber0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium19 mg
Calcium1.5 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus3.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Water0.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 375. The excerpt below is the record exactly as published.
Seed Cake.— This can be made like Sponge cake, adding half an ounce of carraway seeds
Cook this with the app: pantry check, scaling, and the assistant.