 |
The following is a recipe for Small Seed Cakes, adapted from Anna de Peyster’s book (1701-1774).
-
½ cup butter
-
1 cup sugar
-
2 eggs
-
2 cups flour
-
1 Tbsp caraway seeds, bruised in a mortar and pestle (or with a rolling pin)
-
Preheat the oven to 350°F. In an electric mixer, cream the butter with the sugar. Add eggs one by one and incorporate thoroughly. Add seeds and flour a little at a time, stir well.
-
Use two teaspoons to shape the cookies about the size of a nutmeg and place them on a buttered baking sheet. Bake for about 15 minutes until light brown. Makes four dozen.
» Return to historic recipes
» Return to all recipes
