To Make A White Carraway Cake In A Tinn
From the treasured pages of Mrs. Rachel Kirk Book 1707
Written by Rachel Kirk
To Make A White Carraway Cake In A Tinn
"Take 18 eggs taken out 8 whites and all the streames then wash a pound of butterr as you did the other then mix to it half of a green Lemon rine grated then putt to your eggs 2 spoonfull of Rose water 2 pennyworth of mace that is dried small & shredd it and mix it to your eggs about three halporth of Brandy then mix your butterr and eggs together till your butterr hath taken up most of the eggs then have a pound and half of Loaf sugar that is worked and searsed and dried att the fire and roule- putt it by a spoonfull att a time when your butterr is well mixed then putt in by degrees 2 pound of fine flour dried and Could and putt it in it with a shive and beat in a few carroway seeds when you have beat it about half an hour and you see it looks white then putt in by degrees half an ounce of green Citron Cutt in thin shives & half an ounce of randed orrango and half a pound of perfumed carroway Comfoites then butterr your Tinn or Garth when you have beatt it well and bake it in a pretty quick oven //."
Note on the Original Text
Recipes like this from the early 1700s are written in continuous, almost stream-of-consciousness prose, assuming a cook who already knows many culinary basics. Spelling reflects 17th-century conventions—'streames' means egg threads, 'shive' is a large sieve, 'randed orrango' refers to candied orange peel, while 'comfoites' means sugared seeds, often used for decoration or flavor. No precise timings or oven temperatures are given, as cooks judged both by touch and eye. The result is a directive meant for skilled servants or mistresses, not beginners, but the flavor and richness would have been memorable then—and still is now if you recreate it in your kitchen.
Title
Mrs. Rachel Kirk Book 1707 (1707)
You can also click the book image above to peruse the original tome
Writer
Rachel Kirk
Era
1707
Publisher
Unknown
Background
A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.
Kindly made available by
Folger Shakespeare Library
This recipe comes from Rachel Kirk's 1707 collection. Caraway cake was a popular delicacy in early modern Britain and Ireland, enjoyed at festive occasions and tea tables. The use of heaps of eggs and expensive ingredients like candied fruit, rose water, and imported spices reflects a wealthy household or special event. The reference to a 'Tinn' is simply the earliest baking tin—a precious item itself at the time. In the early 18th century, most fine cakes like this would have been luxuries, baked in wood-fired ovens, often for celebration or display. Caraway seeds, believed at the time to aid digestion, lent their distinctive flavor to 'seed cakes' across Britain well into the Victorian era.
Back in 1707, the batter would be beaten by hand in a large earthenware or wooden bowl using a sturdy wooden spoon or even the baker’s hand itself. Eggs were separated with care, and butter was often 'washed' in cool water to temper the raw flavor. The mixture would have been poured into a 'tinn'—a flat, rectangular, hand-wrought tin lined with butter or parchment. The cake was baked in a 'pretty quick oven,' meaning a preheated, brisk wood-fired oven, with temperature gauged by experience. Fine sieves and shives (wooden sifters) ensured lightness in sugar and flour.
Prep Time
45 mins
Cook Time
1 hr 15 mins
Servings
20
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 18 eggs (use 10 yolks and 10 whites)
- 1 lb (16 oz) unsalted butter
- Zest of 1/2 green (unripe) lemon (or substitute with regular lemon zest)
- 2 tablespoons rose water
- 1 teaspoon ground mace (or nutmeg as a substitute)
- 4 teaspoons (scant 1 tablespoon plus 1 teaspoon) brandy
- 1½ lbs (24 oz) white granulated sugar (superfine if possible)
- 2 lbs (32 oz) plain flour
- 1–2 tablespoons caraway seeds
- ½ oz candied citron, thinly sliced (substitute with extra mixed peel if unavailable)
- ½ oz candied orange peel, thinly sliced
- 8 oz caraway comfits (sugared caraway seeds; optional, can be omitted in modern version)
- Butter for the tin
Instructions
- To recreate Rachel Kirk's 1707 'White Carraway Cake' in a modern kitchen, start by separating 18 eggs, reserving 10 yolks and 10 whites, and discarding all stringy bits.
- Soften 1 lb (16 oz) of unsalted butter (washed if wished), then mix in the finely grated zest of half a green (unripe) lemon.
- To the eggs, add 2 tablespoons of rose water, 1 generous teaspoon of ground mace, and about 4 teaspoons (a scant 1 tablespoon plus 1 teaspoon) of brandy.
- Blend this egg mixture with the butter until fully combined and emulsified.
- Gradually add in 1½ lbs (24 oz) of white granulated sugar (ideally superfine or well-sieved) by tablespoonfuls, continuing to beat the mixture until light and pale.
- Then, sift in 2 lbs (32 oz) of plain flour, cooled if freshly dried, folding until just combined.
- Stir in 1–2 tablespoons of caraway seeds, beating for around 30 minutes by hand or until the batter looks distinctly white and fluffy.
- Finally, gently fold in ½ oz each of thinly sliced candied citron and candied orange peel (substitute with mixed peel if needed), and 8 oz of caraway comfits (modern alternative: sugared caraway seeds or omit).
- Butter a large rectangular baking tin, pour in the batter, and bake in a fairly hot oven (around 350°F) for about 1–1.5 hours, or until golden and set.
Estimated Calories
480 per serving
Cooking Estimates
You will need about 45 minutes to prepare the ingredients and make the batter. The cake bakes for around 1 hour and 15 minutes. The recipe makes a large cake that serves about 20 people. Each slice has around 480 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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