Recipe Manuscript

To Make A Seed Cake

Name: To Make A Seed Cake
Prep time: PTPT2H
Cook time: PTPT2H
Yield: 48
Cuisine: European
Ingredients: 1.8 kg plain flour (all-purpose); 680 g caster sugar (or fine granulated sugar); 1.8 kg unsalted butter; 36 large eggs (use yolks and only 30 whites); 90 ml orange flower water (or brandy as substitute); 28 g cinnamon stick; 115 g caraway seeds

1725

From the treasured pages of Receipt book of Dorothy Stone

Written by Dorothy Stone

Culinary Enlightenment (1700 - 1800)European Advanced Dessert Snack

Original Recipe • 1725

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make A Seed Cake

"Take 4 pound of fine flower well dryed, 3rd of good loaf Sugar well tyked, mix them both well togather, than take 4 pound of fresh Butter well washed, and 36 Eggs leaving out 1/6 whites, worke the Eggs and Butter well togather, till the Butter have drank up all the Eggs, it will take up one hour or two in makeing them, put in your Sugar and Flower by degrees, and keep it beating all the whole, very well with a wooden spoon, when all is beaten in, put in 6 spoon full of orange flower water, in which must be stept one ounce of cinnamons stick and taken out again, and for want of orange water take Brandy, then put in a quarter of a pound of Carr: way seeds."

Note on the Original Text

The recipe's wording is characteristic of early 18th-century English, before formalized standardized spelling and punctuation. Directions blend ingredients as a process, not by listing items separately, and assume the cook possesses a solid grounding in kitchen skills. The term 'worke' for beating, 'drank up' for absorbing, and 'well tyked' (likely meaning finely crushed or sifted sugar) may be unfamiliar today. Quantities are grand, reflecting large household celebrations or perhaps extended family events, and utensils, such as the 'wooden spoon,' are specified in passing. Spelling variants and run-on sentences are typical of manuscript recipes of the era, which were handwritten for private or household reference.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Dorothy Stone - Click to view recipe in book

Title

Receipt book of Dorothy Stone (1725)

You can also click the book image above to peruse the original tome

Writer

Dorothy Stone

Era

1725

Publisher

Unknown

Background

Step into the delicious world of early 18th-century kitchens with Dorothy Stone, where classic recipes and culinary curiosities await. Expect a charming medley of hearty fare, sweet treats, and the tasteful secrets of a bygone era.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the early 18th century, around 1725, recorded by Dorothy Stone—a time when rich seed cakes graced British tables for celebrations and teatime treats. Seed cakes were popular in Georgian England and reflected a taste for both aromatic spices and rich, buttery textures, often reserved for special occasions given the lavish use of eggs and butter. The inclusion of orange flower water and cinnamon demonstrates the influence of global trade on British kitchens, as such ingredients were considered luxuries, lending the cake both an exotic fragrance and a delicate complexity.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 18th century, bakers used large wooden bowls and sturdy wooden spoons to mix substantial doughs by hand. Eggs and butter would be beaten together with considerable effort, taking hours of vigorous work to achieve the right texture. The batter was combined slowly by hand, then poured into greased cake hoops or pans. Baking was accomplished in wood-fired or coal-fired ovens, with temperature judged by feel or with the hand. Cakes might have been baked in free-standing ovens, or even basted with heat from a brick hearth, requiring careful attention to prevent burning.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

2 hrs

Cook Time

2 hrs

Servings

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

4 lbs plain flour (all-purpose)
1.5 lbs caster sugar (or fine granulated sugar)
4 lbs unsalted butter
36 large eggs (use yolks and only 30 whites)
3 fl oz orange flower water (or brandy as substitute)
1 oz cinnamon stick
4 oz caraway seeds

Instructions

To make this delightful 18th-century seed cake in a modern kitchen, begin by thoroughly drying 4 lbs of plain flour and finely mixing it with 1.5 lbs of caster sugar.
Separately, take 4 lbs of unsalted butter (softened and washed if you wish to honor period practices) and beat it together with 36 large eggs, removing the whites from about 6 of them (you should use 36 yolks and 30 whites).
Beat until the butter has "drunk up" the eggs, a process that will require patience and strong arms—expect about 1–2 hours!
Next, slowly incorporate the sugar and flour mixture, beating incessantly with a sturdy wooden spoon to keep the batter light and fluffy.
Warm 6 tablespoons (about 3 fl oz) of orange flower water and steep 1 oz of cinnamon stick in it, then strain and add the scented orange water (or you may substitute with brandy if unavailable).
Finally, stir through 4 oz of caraway seeds.
Pour the rich batter into prepared cake tins and bake in a gentle oven (about 325°F/160°C fan) until golden, cooked through, and deliciously fragrant.
Let cool and enjoy a slice of history.

Estimated Calories

680 per serving

Cooking Estimates

Preparing this 18th-century seed cake takes some time, mainly because you need to beat the butter and eggs for at least an hour until they're really light. After that, mixing in the flour and sugar and getting everything ready for baking takes a bit more. The cake bakes slowly in the oven to make sure it cooks all the way through. Each slice is rich, so you'll want to cut fairly small portions for serving.

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.