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Caraway Cake No 1

(Confectionary.) - (The Lady's Own Cookery Book)







Melt two pounds of fresh butter in tin or silver; let it stand

twenty-four hours; then rub into it four pounds of fine flour, dried.

Mix in eight eggs, and whip the whites to a froth, a pint of the best

yest, and a pint of sack, or any fine strong sweet wine. Put in two

pounds of caraway seeds. Mix all these ingredients thoroughly; put the

paste into a buttered pan, and bake for two hours and a half. You may

mix with it half an ounce of cloves and cinnamon.











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