Bread Cake
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 101. The excerpt below is the record exactly as published.
BREAD CAKE. On baking day take from your dough, after its second rising, three cupfuls of dough; add two cupfuls white sugar, one cupful of butter, creamed with the sugar, four eggs, one teaspoonful of soda, dissolved in warm water, two tablespoonfuls of sweet milk, one cupful of currants, washed and dredged, one cupful of chop- ped raisins, one teaspoonful of nutmeg, one teaspoonful of cloves, citron, if you like
Cook this with the app: pantry check, scaling, and the assistant.