Common Seed Cake

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 (8)

one pound and a half of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pound of fresh butter broke into small pieces round it ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a quarter of a pound of sifted sugar ↝ Sugar, NFS [Sugars and honey]
half a grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a gill of yest
a little warm milk ↝ Milk, NFS [Milk, reduced fat]
slices of candied orange or lemon peel ↝ Orange, raw [Citrus fruits]
an egg beat up ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

To one pound and a half of flour put half a pound of fresh butter broke into small pieces round it, likewise a quarter of a pound of sifted sugar, and half a grated nutmeg.
Make a cavity in the center of the flour and set a sponge with a gill of yest and a little warm milk.
When well risen add slices of candied orange or lemon peel and an egg beat up.
Mix all these ingredients well together with a little warm milk, let the dough be of a proper stiffness.
Mould it into a cake, prove it in a warm place, and then bake it.

Original Text

Common Seed Cake.

To one pound and a half of flour put half a pound of fresh butter broke into small pieces round it, likewise a quarter of a pound of sifted sugar, and half a grated nutmeg; then make a cavity in the center of the flour and set a sponge with a gill of yest and a little warm milk; when well risen add slices of candied orange or lemon peel and an egg beat up. Mix all these ingredients well together with a little warm milk, let the dough be of a proper stiffness, mould it into a cake, prove it in a warm place, and then bake it.

Notes

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