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Seed Cakes
From Consult me, 1902
Serves 24
Ensure the dough rises well before baking.
Presented as published in 1902. 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
616Calories
19 gProtein
129 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein19 g
Carbohydrates129 g
Fiber1.7 g
Sugars9.9 g
Total Fat11 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol23 mg
Sodium11 mg
Potassium282 mg
Calcium44 mg
Iron8.6 mg
Magnesium45 mg
Phosphorus215 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate387 mcg
Choline3.8 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 448. The excerpt below is the record exactly as published.
SEED CAKES.— Mix 8 lbs. of flour with y, lb. of sugar, % oz. of all- spice, and a little ginger. Melt % lb. of butter with % a pint of milk ; when just warm, add of a pint of yeast, and work up to a good dough. Let it stand before the fire a few minuti*? SEE 357 SHK before It goes to the oven, add seeds or currants, and bake an hour and a half. SEED CAKES, Common. — To 6 Ihs. of flour add x lb. of butter, K a lb. of sugar,
Cook this with the app: pantry check, scaling, and the assistant.