Seed Cake. No. 2. Lancashire-Sweet.

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)

1/2 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
yolks of 2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
5 whites of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 lb. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
finely-grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
a tablespoonful of carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]

Instructions (6)

Sift carefully 1/2 lb. of sugar and beat it to a cream with the yolks of 2 eggs.
In another vessel beat up 5 whites of eggs to a stiff froth—keep these two mixtures separate.
In a third basin beat 1/2 lb. of fresh butter to a cream.
Having carefully dried 1/2 lb. of flour, stir it into the sweetened yolks of eggs, then add the butter, then the 5 whipped-up whites of eggs, then the finely-grated rind of a lemon; lastly, add a tablespoonful of carraway seeds.
Mix all well together, put into a hoop or plain buttered mould, and bake.
Do not cut this cake for 24 hours.

Original Text

Seed Cake. No. 2. Lancashire-Sweet. (Mrs. Barton.)
Sift carefully ½ lb. of sugar and beat it to a cream with the yolks of 2 eggs. In another vessel beat up 5 whites of eggs to a stiff froth—keep these two mixtures separate. In a third basin beat ½ lb. of fresh butter to a cream.
Having carefully dried ½ lb. of flour, stir it into the sweetened yolks of eggs, then add the butter, then the 5 whipped-up whites of eggs, then the finely-grated rind of a lemon; lastly, add a tablespoonful of carraway seeds. Mix all well together, put into a hoop or plain buttered mould, and bake.
Do not cut this cake for 24 hours.

Notes

—