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- May 12, 2010
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- Now Florida but always a Kentuckian
Seed cakes were usually made with caraway seeds. They were very popular in the 18th and 19th centuries. This recipe is from Emily Thornwell's 1856 book, "The American Cottage Cookery Book".
A Cheap Seed Cake
"Mix two quarts of flour with half a pound of sugar, a little allspice and ginger; melt three quarters of a pound of butter with half a pint of milk; when just warm, put it to a quarter of a pint of east, and work up to a good dough. Let it stand to a rise before the fire; it may be bakes in a loaf, or rolled and cut out. Add seeds or currants and essence of lemon."
Note:
She referred to this recipe as cheap because no eggs and had slightly less butter and sugar. These ingredients were quite expensive at time of this cookbook.
A Cheap Seed Cake
"Mix two quarts of flour with half a pound of sugar, a little allspice and ginger; melt three quarters of a pound of butter with half a pint of milk; when just warm, put it to a quarter of a pint of east, and work up to a good dough. Let it stand to a rise before the fire; it may be bakes in a loaf, or rolled and cut out. Add seeds or currants and essence of lemon."
Note:
She referred to this recipe as cheap because no eggs and had slightly less butter and sugar. These ingredients were quite expensive at time of this cookbook.
Bringing the