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Chicago Loaf

Name: Chicago Loaf
Yield: 7 servings
Ingredients: one pound of sugar; half a pound of butter; eight eggs beaten stiff; one pound of flour; one pound of raisins; a glass of wine; the grated rind and half the juice of a fine lemon

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 7

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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 194. The excerpt below is the record exactly as published.

Ohicago Loaf Cream one pound of sugar and half a pound of butter. Add eight eggs beaten stiff, one pound of flour, one pound of raisins, a glass of wine, and the grated rind and half the juice of a fine lemon

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