Seed Cake

Name: Seed Cake
Ingredients: 10 oz. of flour; 2 oz. of sugar; 1 teaspoonful of baking powder; 1 teaspoonful of carraway seeds; 2 oz. of clarified dripping; Two tablespoonsful of milk; 1 egg; Salt

From The official handbook for the National Training School for Cookery, 1891

To check if baked, run a knife into it; if it comes out clean, the cake is done.

Presented as published in 1891. 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

1867Calories

38 gProtein

280 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories1867 kcal

Protein38 g

Carbohydrates280 g

Fiber0.3 g

Sugars58 g

Total Fat67 g

Saturated Fat19 g

Monounsaturated Fat26 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol247 mg

Sodium560 mg

Potassium548 mg

Calcium384 mg

Iron17 mg

Magnesium89 mg

Phosphorus540 mg

Zinc2.9 mg

Copper0.5 mg

Manganese2.2 mg

Vitamin D4 mcg

Vitamin C0.3 mg

Vitamin A90 mcg

Vitamin E2.2 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)19 mg

Folate480 mcg

Choline222 mg

Caffeine0 mg

Water95 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 149. The excerpt below is the record exactly as published.

Seed Cake. 399 CAKES. Lesson No. 4. INGREDIENTS. 10 oz. of flour 2 oz. of sugar 1 teaspoonful of baking powder 1 teaspoonful of carravvay seeds 2 oz. of clarified dripping Two tablespoonsful of milk 1 egg Salt

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