BREAD CAKE
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 91. The excerpt below is the record exactly as published.
To one pint of risen bread dough, add half a cup of butter, a coffee-cup of sugar, three eggs, well beaten, a pound of stoned raisins, carefully floured, a little nutmeg, and sifted flour enough to make a proper cake consistency
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