Seed 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✪ Seed Cake, Superior No. 1 to cream. Shake half a
pound of flour into it, and add a pinch of salt,
six ounces of powdered sugar, half a grated
nutmeg, and a tea-spoonful of caraway-seeds.
Mix the dry ingredients thoroughly. Whisk
three eggs with a table-spoonful of brandy,
and with this work the mixture to a smooth
paste. Pour it into a well-buttered tin, and
bake in a weU-heated oven. Time to bake, one
hour or more. No. 3. Pub six ounces of butter
to cream ; add six ounces of good moist sugar,
three-quarters of a pound of flour, a pinch
of salt, and a small tea-spoonful of caraway-
seeds. Mix the dry ingredients thoroughly,
and add three weU-beaten eggs and as much
milk as will make the mixture soft and
smooth. Put it into a tin lined with buttered
paper, and bake in a moderately-heated oven.
Time to bake, about three-quarters of an hour.
No. 4. Beat three-quarters of a pound of
butter to cream ; add an equal weight of pow-
dered and sifted sugar, and, very gradually,
eight eggs, the whites and yolks "having been
whisked separately'. Dredge slo-wly in three-
quarters of a pound of dried flour, beat the
mixture well, and work into it ten ounces of
mixed candied peel finely shred, two ounces of
blanched sweet almonds chopped small, two
table-spoonfuls of brandy, and two table-spoon-
fuls of rose-water. Line a baking-tin with
buttered paper, and three-parts fill it with the
mixture. Smooth the surface with a knife, and
( 850 )
SEM
sprinkle comfits over the top. Bake in a
moderately-heated oven. Time to bake, three-
quarters of an hour to one hour. Probable
cost, 3s. No. 5. Beat half a pound of fresh
butter to cream, and mix -^v-ith it very gradually
a quarter of a pint of orange or rose-water.
Add a pound of powdered sugar, twelve oimces
of dried floior, three ounces of ground rice, two
ounces of sweet almonds, and two ounces of
blanched and pounded bitter almonds, an
ounce of caraway-seeds, and nine well-beaten
eggs. The ingredients should be added slowly,
and the mixture beaten between every addition.
Line a buttered cake-tin with oiled or but-
tered paper, three-parts fill it with the mixtm-e,
and then bake in a well-heated oven. Time to
bake, about an horn' and a half. Probable
cost of these cakes, from lOd. to Is. 6d. per
pound.
Seed Cakes, Cheap. — No. i. Rub sLx
Page 1754 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Seed 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. Sufficient for a moderate-sized cake. No. 2. Beat half a pound of butter to cream. Shake half a pound of flour into it, and add a pinch of salt, six ounces of powdered sugar, half a grated nutmeg, and a tea-spoonful of caraway-seeds. Mix the dry ingredients thoroughly. Whisk three eggs with a table-spoonful of brandy, and with this work the mixture to a smooth paste. Pour it into a well-buttered tin, and bake in a weU-heated oven. Time to bake, one hour or more. No. 3. Pub six ounces of butter to cream ; add six ounces of good moist sugar, three-quarters of a pound of flour, a pinch of salt, and a small tea-spoonful of carawayseeds. Mix the dry ingredients thoroughly, and add three weU-beaten eggs and as much milk as will make the mixture soft and smooth. Put it into a tin lined with buttered paper, and bake in a moderately-heated oven. Time to bake, about three-quarters of an hour. No. 4. Beat three-quarters of a pound of butter to cream ; add an equal weight of powdered and sifted sugar, and, very gradually, eight eggs, the whites and yolks "having been whisked separately. Dredge slowly in three-quarters of a pound of dried flour, beat the mixture well, and work into it ten ounces of mixed candied peel finely shred, two ounces of blanched sweet almonds chopped small, two table-spoonfuls of brandy, and two table-spoonfuls of rose-water. Line a baking-tin with buttered paper, and three-parts fill it with the mixture. Smooth the surface with a knife, and
( 850 )
SEM
sprinkle comfits over the top. Bake in a moderately-heated oven. Time to bake, three-quarters of an hour to one hour. Probable cost, 3s. No. 5. Beat half a pound of fresh butter to cream, and mix -^v-ith it very gradually a quarter of a pint of orange or rose-water. Add a pound of powdered sugar, twelve ounces of dried floior, three ounces of ground rice, two ounces of sweet almonds, and two ounces of blanched and pounded bitter almonds, an ounce of caraway-seeds, and nine well-beaten eggs. The ingredients should be added slowly, and the mixture beaten between every addition. Line a buttered cake-tin with oiled or buttered paper, three-parts fill it with the mixture, and then bake in a well-heated oven. Time to bake, about an horn' and a half. Probable cost of these cakes, from lOd. to Is. 6d. per pound.
Seed Cakes, Cheap. — No. i. Rub six
Records on this page
Seed Cake, Superior No. 1Seed Cake, Cheap No. 1