Currant Bread

Ingredients

• Three pounds of flour
• one pound of butter
• two pounds of raisins
• two pounds of currants
• three quarters of a pound of sugar
• one ounce of German yeast
• one pint and a quarter of new milk

Method

1. 1

   Mix half a pint of warm milk with the yeast, and when it has settled, strain it into the middle of the flour; pour in the butter, melted in the remainder of the milk; cover with a cloth, and set it to rise before the fire; when risen, add the raisins, currants, sugar, a little mace, and nutmeg; when well mixed, put it into a buttered baking-tin or a deep dish; let it rise about half an hour, and bake in a moderately hot oven.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 112. The excerpt below is the record exactly as published.

Currant Bread. Three pounds of flour, one pound of butter, two pounds of raisins, two pounds of currants, three quarters of a pound of sugar, one ounce of German yeast, and one pint and a quarter of new milk

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