Caraway seed cake cookbooks, including Hannah Glasse's "The Art of Cookery made Plain and Easy" (1747) (note that there are recipes for ""cheap seed-cake"" and ""a rich seed-cake, called the nun's cake""), Elizabeth Moxon's "English Housewifery Exemplified" (1764), Amelia Simmons' "American Cookery" (1796), Mary Eaton's "The Cook and Housekeeper's Complete and Universal Dictionary" (1822), and Isabella Beeton's "Book of Household Management" (1861). "Seed cake" and "caraway cake" often have different recipes (see, e.g., recipes number 231 "carraway cake" and number 235 "seed cake" in Elizabeth Moxon's 1764 cookbook, and recipes for "carraway cake" and "seed cake" in Mary Eaton's 1822 cookbook). Caraway seeds
Lotus seed paste Lotus seed paste Lotus seed paste is a Chinese dessert ingredient made from dried lotus seeds. It is traditionally considered as a luxurious ingredient. The process for making the paste is similar to that used to make smooth red bean paste. First, the dried seeds are stewed in water until soft and then mashed into a fine paste. The paste is then watered down to a thin slurry and passed through a sieve and into cheesecloth, with which it is squeezed dry. This produces a fine crumbly paste, which is then mixed with sugar or other sweeteners and often oil