Calce Bread

Name: Calce Bread
Ingredients: a quartern of well risen dough; 2oz. of butter; 2oz. of sugar; 6oz. to 8oz. of well washed and dried currants or sultanas

From Bread, cakes, and biscuits, 1902

Can be flavored with vanilla, lemon, or kirschwasser.

Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 18. The excerpt below is the record exactly as published.

Calce Bread. — Take a quartern of wel 1 risen dough, then work into it, kneading it well, 2oz. of butter (or well clarified dripping), 2oz. of sugar (caster or moist), and 6oz. 28 BREAD, CAKES, AND BISCUITS. to 8oz. of well washed and dried currants or sultanas. T

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