Seed Cake, Superior No. 1

Ingredients

• half a pound of butter
• half a pound of powdered and sifted sugar
• a pinch of salt
• the well-beaten yolks of six eggs
• the whites of four whisked till firm
• three-quarters of a pound of dried and sifted flour
• one ounce of caraway-seeds
• half a grated nutmeg

Method

1. 1

   Beat half a pound of butter to cream.

2. 2

   Work into it half a pound of powdered and sifted sugar, a pinch of salt, and gradually add the well-beaten yolks of six eggs with the whites of four whisked till firm.

3. 3

   Add three-quarters of a pound of dried and sifted flour, one ounce of caraway-seeds, and half a grated nutmeg.

4. 4

   Put the mixture into a tin lined with buttered paper, and bake in a well-heated oven for about three-quarters of an hour.

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.

eed Cake, Superior.— No. i. Beat haK a pound of butter to cream. Work into it half a pound of powdered and sifted sugar, 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

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