Caraway Cakes

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

3 lbs. sugar ↝ Sugar, NFS [Sugars and honey]
1 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 pint cold water ↝ Water, tap [Tap water]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
3 lbs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 tea-spoon soda
4 table-spoons caraway seeds ↝ Spices, caraway seed [Spices and Herbs]

Instructions (8)

Cut the butter up in the flour as finely as possible.
Dissolve the sugar in the water.
Add it to the butter and flour.
Beat the eggs till very light and add them to the mixture.
Dissolve the soda in a very little hot water and stir it in.
Roll the caraway seeds in a little flour, and add them, mixing thoroughly.
Roll out lightly and cut in round shapes.
Bake quickly on a greased tin.

Original Text

Caraway Cakes

3 lbs. sugar 1 lb. butter ¹⁄₂ pint cold water 3 eggs 3 lbs. flour 1 tea-spoon soda 4 table-spoons caraway seeds

Cut the butter up in the flour as finely as possible. Dissolve the sugar in the water. Add it to the butter and flour. Beat the eggs till very light and add them to the mixture. Dissolve the soda in a very little hot water and stir it in. Roll the caraway seeds in a little flour, and add them, mixing thoroughly. Roll out lightly and cut in round shapes. Bake quickly on a greased tin.

Notes

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