Transcribe
Translate
English cookbook, 1815
Page 73
More information
digital collection
archival collection guide
transcription tips
Pound seed cake Beat a pound of butter to a cream with a wooden spoon - beat up nine eggs - & as the froth rises take it off with a spoon, & add to it the butter beat - sift - & dry a pound of loaf Sugar, & add it by degrees to the butter & eggs - dry & sift a pound of flour, & add it, by degrees to the other materials & a couple of ounces of Carraway seeds. N.B. When I have added about half the froth of the eggs I alternately add a spoonful of Sugar, & a spoonful of eggs - the flour must be added last - & to a seed cake I never put more than 3/4 lb Flour, as it make it lighter - only currants or fruit are used, it requires 1 1/4 or the currants will all sink to the bottom of the Cake Mrs [Tilh?]
Saving...
prev
next
Pound seed cake Beat a pound of butter to a cream with a wooden spoon - beat up nine eggs - & as the froth rises take it off with a spoon, & add to it the butter beat - sift - & dry a pound of loaf Sugar, & add it by degrees to the butter & eggs - dry & sift a pound of flour, & add it, by degrees to the other materials & a couple of ounces of Carraway seeds. N.B. When I have added about half the froth of the eggs I alternately add a spoonful of Sugar, & a spoonful of eggs - the flour must be added last - & to a seed cake I never put more than 3/4 lb Flour, as it make it lighter - only currants or fruit are used, it requires 1 1/4 or the currants will all sink to the bottom of the Cake Mrs [Tilh?]
Szathmary Culinary Manuscripts and Cookbooks
sidebar
