Seed Cakes
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- 2/3 cup Cottolene
- 2 cups sugar
- 1 teaspoon soda
- 1 cup buttermilk
- 1 teaspoon salt
- 1-1/2 tablespoons caraway seeds
- 2 eggs
Method
- 2/3 cup Cottolene.
- 2 cups sugar.
- 2 eggs well beaten.
- 1 teaspoon soda.
- 1 cup buttermilk.
- 1 teaspoon salt.
- Flour.
- 1-1/2 tablespoons caraway seeds.
- Raisins.
- PROCESS: Cream Cottolene, add sugar gradually, add well beaten egg, soda dissolved in milk, salt, seeds, and flour to make a soft dough.
- Chill the dough and shape as other cookies.
- Place a seeded raisin or the half of a pecan nut meat in center of each before baking.
Plating
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