Take four Pounds of the finest Flour and three Pounds of double refin’d Sugar beat and sifted; mix them together and dry them by the Fire while your other Materials are preparing. Take four Pounds of Butter, beat it in your Hands till it is very soft like Cream; then beat Thirty-five Eggs, leave out Sixteen Whites, and strain out the Treddles from the rest, and beat them and the Butter together till all appears like Butter; put in four or five Spoonsful of Rose or Orange Flour Water, and beat it again; then take your Flour and Sugar, with six Ounces of Carraway Seeds, and strew it in by Degrees, beating it up all the time for two Hours together. You may put in as much Tincture of Cinnamon or Ambergrease as you please, and let it stand three Hours in the Oven.
Kategorisierung:Kuchen & Torten:
Marlene Ernst (Transkription): "To make a Seed Cake", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 045,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-a-seed-cake (13.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.