Bath Cakes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a gill of yest
some warm cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a few carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]

Instructions (4)

Take a pound of fresh butter and rub with it a pound of flour, mix them into a light paste with a gill of yest and some warm cream, and set it in a warm place to rise
then mould in with it a few carraway seeds
make it into cakes the size of small french rolls
and bake them on tins buttered

Original Text

Bath Cakes.

Take a pound of fresh butter and rub with it a pound of flour, mix them into a light paste with a gill of yest and some warm cream, and set it in a warm place to rise; then mould in with it a few carraway seeds, make it into cakes the size of small french rolls, and bake them on tins buttered.

Notes

—