Seed Bread

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

6 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 lbs. light dough, as prepared for rolls ↝ Phyllo dough [Baked Products]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 cup of cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 cup of cream or milk ↝ Milk, NFS [Milk, reduced fat]
6 ozs. of sugar ↝ Sugar, NFS [Sugars and honey]
1 oz. of caraway seeds ↝ Spices, caraway seed [Spices and Herbs]

Instructions (7)

Warm butter in a saucepan.
Mix the warmed butter with the light dough, eggs, cream or milk, sugar, and caraway seeds.
Butter the tin shape.
Mix up the cake lightly.
Half fill the tin with the mixture.
Set the tin by the fire to rise to the top.
Bake.

Original Text

“Seed Bread.”
Warm 6 ozs. butter in a saucepan, and with 2 lbs. light dough, as prepared for rolls, mix 3 eggs, 1 cup of cream or milk, 6 ozs. of sugar, 1 oz. of caraway seeds.
Butter the tin shape, mix up the cake lightly, and half fill the tin. Set it by the fire to rise to the top, then bake.
“Ginger Loaf” is same mixture, omitting seeds and adding ½ oz. ginger.

Notes

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