Biscuit Cake
450g (1lb) Flour
450g (1lb) Sugar
25g (1oz) Caraway Seeds
9 Eggs
1-2 tbsp Rose Water
Sift the flour.
Beat the eggs, rose water and sugar together well (for 2 hours).
Add the flour mixing thoroughly.
Stir in the caraway seeds.
Pour into a prepared baking tin.
Bake for 1½ hours in a quick oven.
To make a Bisket Cake
Take a pound of London flour dry'd before the fire, a pound of loaf sugar beaten and sifted, beat nine eggs and a spoonful or two of rose water with the sugar for two hours, then put them to your flour and mix them well together; put in an ounce of carraway seeds, then put it into your tin and bake it an hour and a half in a pretty quick oven.
English Housewifry - 1764
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