Barm Brack
From The Dudley book of cookery and household recipes, 1909
Serve for breakfast, lunch, or tea.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 62. The excerpt below is the record exactly as published.
BARM BRACK Plum Bread for Breakfast, Lunch, or Tea ONE pound of fine flour, three ounces fresh butter, three ounces sifted sugar, six ounces of currants or sultanas, half an ounce of German yeast, one or two eggs
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