Common Seed Cake (No. 59)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Sift two and a half pounds of flour, with half a pound of good Lisbon or loaf sugar, pounded into a pan or bowl.
  2. Make a cavity in the centre, and pour in half a pint of lukewarm milk, and a table-spoonful of thick yest.
  3. Mix the milk and yest with enough flour to make it as thick as cream (this is called setting a sponge).
  4. Set it by in a warm place for one hour.
  5. In the meantime, melt to an oil half a pound of fresh butter.
  6. Add the melted butter to the other ingredients, with one ounce of caraway-seeds, and enough of milk to make it of a middling stiffness.
  7. Line a hoop with paper, well rubbed over with butter.
  8. Put in the mixture.
  9. Set it some time to prove in a stove, or before the fire.
  10. Bake it on a plate about an hour, in rather a hot oven.
  11. When done, rub the top over with a paste-brush dipped in milk.
Original Text
Common Seed Cake.—(No. 59.) Sift two and a half pounds of flour, with half a pound of good Lisbon or loaf sugar, pounded into a pan or bowl; make a cavity in the centre, and pour in half a pint of lukewarm milk, and a table-spoonful of thick yest; mix the milk and yest with enough flour to make it as thick as cream (this is called setting a sponge); set it by in a warm place for one hour; in the meantime, melt to an oil half a pound of fresh butter, and add it to the other ingredients, with one ounce of caraway-seeds, and enough of milk to make it of a middling stiffness; line a hoop with paper, well rubbed over with butter; put in the mixture; set it some time to prove in a stove, or before the fire, and bake it on a plate about an hour, in rather a hot oven; when done, rub the top over with a paste-brush dipped in milk. [378]
Notes
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