Seed Cake. No. 3, called Borrow Brack.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

one pound and a half of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quart of milk made warm ↝ Milk, NFS [Milk, reduced fat]
fourteen eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pint of yest
half a peck of flour, both dried and sifted ↝ Flour, 00 [Cereal Grains and Pasta]
one pound of sugar, both dried and sifted ↝ Sugar, NFS [Sugars and honey]
four ounces of caraway seeds ↝ Spices, caraway seed [Spices and Herbs]
two ounces of beaten ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
warm new milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (7)

Melt one pound and a half of butter in a quart of milk made warm.
Mix fourteen eggs in half a pint of yest.
Take half a peck of flour, and one pound of sugar, both dried and sifted, four ounces of caraway seeds, and two ounces of beaten ginger.
Mix all well together.
First put the eggs and the yest to the flour, then add the butter and the milk.
Make it into a paste of the substance of that for French bread; if not flour enough add what is sufficient; and if too much, put some warm new milk.
Let it stand for above half an hour at the fire, before you make it up into what form you please.

Original Text

Seed Cake. No. 3, called Borrow Brack.

Melt one pound and a half of butter in a quart of milk made warm. Mix fourteen eggs in half a pint of yest. Take half a peck of flour, and one pound of sugar, both dried and sifted, four ounces of caraway seeds, and two ounces of beaten ginger. Mix all well together. First put the eggs and the yest to the flour, then add the butter and the milk. Make it into a paste of the substance of that for French bread; if not flour enough add what is sufficient; and if too much, put some warm new milk. Let it stand for above half an hour at the fire, before you make it up into what form you please.

Notes

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