Breakfast Bread
From Colonial recipes, from old Virginia and Maryland manors, 1907
Presented as published in 1907. 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 Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 12. The excerpt below is the record exactly as published.
pounds flour, i pound butter, i pound brown sugar, i pint molasses, 6 eggs. Cream, butter and sugar together, then add flour and molasses alternately; half of the flour retained and beaten in alternately with the eggs. Grated lemon peel, allspice, cinnamon and ginger; 2 teaspoonfuls o'f soda in molasses. Mrs. Robert Gilmor, Glen Ellen. blackberry pudding (excellent) (Glen Ellen) Four tablespoonfuls of flour, -J pint of milk, yolks of 4 eggs, £ pound of butter, f pound brown sugar, nutmeg to taste, wine if you choose. Mix as a batter; add 1 pint of black- berries mixed in gradually. Bake in a greased dish faster than cake. Serve with " Nuns' Butter Sauce." Mrs. Robert Gilmor. Glen Ellen 57 BREAKFAST BREAD {Glen Ellen) Two eggs, i pound flour, butter size of an egg, I cake of yeast
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