Bread Cake (Raised)

Name: Bread Cake (Raised)
Yield: 1 servings
Ingredients: when making wheat bread, as soon as the dough is light enough for the oven; a teacupful of powdered sugar; the same of butter that has been mixed smooth with a cup of warm milk; a beaten egg

From The national course in home economics, 1917

Serves 1

Wrap in a thick cloth after baking.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 160. The excerpt below is the record exactly as published.

BREAD CAKE (RAISED). When making wheat bread, as soon as the dough is light enough for the oven, take off enough for a large loaf, mix with it a teacupful of pow- dered sugar, the same of butter that has been mixed smooth with a cup of warm milk. Add a beaten Qgg

Cook this with the app: pantry check, scaling, and the assistant.