Seed Cake, Family
From Cassell's dictionary of cookery, 1892
Serves 2
Cost about 4d. per pound if made with dripping.
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 1753. The excerpt below is the record exactly as published.
Seed Cake, Family, made from Dougtl. — No. 1. Take a quartern of dough left from making bread. If procured from the baker's, set it in a basin, covered with a cloth, before the fire to rise. Best half a pound of butter or drip]Ding to cream ; work this into the dough, and add three-quarters of a pound of moist sugar, an ounce of caraway-seeds, and a well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.