Water Cakes
From The encyclopædia of practical cookery, 1890
Serves 8
The Germans make these without the caraway-seeds.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 60. The excerpt below is the record exactly as published.
Water Cakes. — Bub Mb. of butter into lib. of flour; then add |lb. of sugar, 2 table-spoonfuls of caraway-seeds, and sufficient milk to make it into a paste
Cook this with the app: pantry check, scaling, and the assistant.