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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 56
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To Make a Common seed Cake Take two pounds of Flour, rub into it half a pound of powdere'd Sugar, one ounce of Carraway Seeds beaten, have ready a pint of Milk, with half a pound of Butter melted into it, and two spoonfuls of new Barm, make it into a paste, set it to the fire to rise, flour your Tin, and bake it in a quick oven. To Make a Rich Seed Cake Take a pound of flour well dried, a pound of butter, a pound of loaf Sugar beat and sifted, eight Eggs, two ounces of carraway seeds, one nutmeg grated, and its weight of cinnamon; first beat your butter to a cream, then put in your Sugar, beat the whites of your Eggs half an hour, mix them with your Sugar and butter, then beat
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To Make a Common seed Cake Take two pounds of Flour, rub into it half a pound of powdere'd Sugar, one ounce of Carraway Seeds beaten, have ready a pint of Milk, with half a pound of Butter melted into it, and two spoonfuls of new Barm, make it into a paste, set it to the fire to rise, flour your Tin, and bake it in a quick oven. To Make a Rich Seed Cake Take a pound of flour well dried, a pound of butter, a pound of loaf Sugar beat and sifted, eight Eggs, two ounces of carraway seeds, one nutmeg grated, and its weight of cinnamon; first beat your butter to a cream, then put in your Sugar, beat the whites of your Eggs half an hour, mix them with your Sugar and butter, then beat
Szathmary Culinary Manuscripts and Cookbooks
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