Category Archives: Arts
Apparently seed cake was very common and is very old. The recipe below is for a sweet one, but look how much butter is in it!
“…[O]lder recipes of a ‘bread’ type seed cake i.e. more bread than cake, made with yeast to help it rise, go back hundreds of years, with a variety of seeds as their main ingredient, and using suet, lard or fat instead of butter. In our recipe we are using the caraway seed to flavour the cake, (giving an almost sweet aniseed taste). Caraway is a type of seed common to both cake and biscuit recipes of the Medieval and Tudor periods; and the English usage of the term Caraway dates back to at least 1440 A.D.”
A Very Good Seed-Cake: 1861
From Mrs. Beeton’s ‘Household Management’
1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of caraway seeds, 1 wineglassful of brandy.
Mode.—Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1–1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds.
Time.—1–1/2 to 2 hours.
This is in cinemas in Brazil now, and although I will be seeing Caetano Veloso live (again) in Austin I would be more thrilled to see this film on the big screen.
But oh! that deep romantic chasm which slanted
Down the green hill athwart a cedarn cover!
A savage place! as holy and enchanted
As e’er beneath a waning moon was haunted
By woman wailing for her demon-lover!
And from this chasm, with ceaseless turmoil seething,
As if this earth in fast thick pants were breathing,
A mighty fountain momently was forced:
Amid whose swift half-intermitted burst
Huge fragments vaulted like rebounding hail,
Or chaffy grain beneath the thresher’s flail:
And mid these dancing rocks at once and ever
It flung up momently the sacred river.
I bought fresh Gulf tuna yesterday. It smells like the ocean.
I tried this recipe and it is quite good. I am curious to know how the dish will be cold — I think yet better, vinegary, like some kind of escabeche. We can have all sorts of hot vegetables with it, and I am going to make a summery potato salad — not an American one, but a light and flavorful one, like the potato salads of the Baltic.
About that escabeche recipe: I would like to try it too, but to do so I would need to get hold of a non-industrial chicken. And about basalmic recipes for tuna, there are many. Now I want to try them all.