Currant Bread

Ingredients

• I I cups'flour
• teaspoon salt
• I egg, well beaten
• 1 cup cornmeal
• 1 tablespoon sugar
• 1 cup currants, dredged with flour
• 1 tablespoon baking-powder
• 1 cup milk

Method

1. 1

   Measure, mix and sift dry ingredients.

2. 2

   Add the milk mixed with egg and the currants.

3. 3

   Beat mixture thoroughly.

4. 4

   Turn mixture into a well-greased bread tin, cover and let stand 20 minutes.

5. 5

   Bake in a moderately hot oven for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 8. The excerpt below is the record exactly as published.

f cup cornmeal 1 egg 1 tablespoon sugar 3 teaspoons baking-powder I cup milk Mix and sift dry ingredients and cut 5n the fat. Beat the egg and add the milk to it. Add liquids to the dry ingredients to make a soft dough. Toss and roll out and shape rolls, and bake in hot oven from 1 2 to 1 5 minutes. These may be made with rye flour and cornmeal, or rye flour alone. PINWHEEL BISCUITS 2 cups mixed flour | teaspoon salt 2 tablespoons citron, 2 tablespoons sugar 2 tablespoons fat finely chopped 4 teaspoons baking- f cup milk § teaspoon cinnamon powder | cup stoned raisins, finely chopped Mix as baking-powder biscuits mixture. Roll to ^-inch thickness; brush with melted butter substitute and sprinkle with fruit, sugar and cinnamon. Roll like jelly roll; cut off pieces f-inch thick. Place pieces on a greased tin and bake in a hot oven about 15 minutes. FRUIT LOAF Prepare plnwheel biscuit roll. Press ends together firmly to hold In the fruit. Place in a greased baking-pan, cover with Syrup Mixture: 1 cup syrup 1 tablespoon fat 1 cup water' Bake and baste with syrup mixture. Serve as a dessert with cream, SOUR MILK OR SODA BISCUITS 2 cups flour 1 tablespoon baking-powder f cup thick sour cream 1 teaspoon soda i teaspoon salt or milk enough to make a soft dough Mix and sift dry ingredients, add liquids gradually to make a soft dough. Pat, roll out and cut into biscuits. Bake in a well-greased pan in a moderately hot oven. SHORT CAKE • Number 1 2 cups mixed flour 2 tablespoons sugar I cup fat 4 teaspoons baking-powder | teaspoon salt About | cup milk 16 THE METROPOLITAN LIFE COOK BOOK Mix as baking-powder biscuit dough. Divide the dough into 2 equal parts. Shape one to fit a shallow greased tin. Brush the top of the dough with melted fat, shape and place the second portion of dough over the first. Bake in a hot oven 20 minutes. Split. Put crushed and sweetened fruit on one half. Place the other half over it. More fruit may be placed on top. Fresh strawberries, peaches, or stewed, fresh or dried fruit may be used. Serve with whipped cream if liked. Number 2 2 cups flour i teaspoon salt 1 egg 4 teaspoons baking- J cup sugar About | cup milk powder | cup fat Mix same as Short Cake No. 1, adding the well-beaten egg to the milk. APPLE JOHN Put stewed apple or other fruit, sweetened and seasoned, into a greased pudding dish. Cover the fruit with a short-cake dough mixture and bake in a hot oven 20 to 30 minutes. Invert onto the serving dish, sprinkle with sugar and cinnamon. Serve. MEAT ROLLS Make a short-cake dough, made with I oatmeal. Mix finely chopped meat with a thick, highly seasoned sauce, or cereal mush. Shape into croquettes, cover with a thin layer of dough, bake in a hot oven. Serve with a hot sauce. QUICK COFFEE CAKE I cup fat I cup milk f | cup commeal 1 cup sugar I teaspoon salt ^ 1 tablespoon baking- 2 eggs (beaten separately) Ij cups sifted flour powder Cream the fat, add sugar gradually, then the well-beaten eggs and milk alternately with the flour, measured, mixed and sirted with the baking- powder and cornmeal. Spread mixture in a well-greased, shallow tin. Spread the top with melted fat, sprinkle with sugar and cinnamon. Bake in a moderately hot oven 20 minutes. APPLE CAKE Put short-cake ^dough in a well-greased pan. Arrange apples cut in eighths over the top. Brush over with com syrup. Bake. BAKING-POWDER BREADS SOUR MILK GRAHAM BREAD 3 cups Graham flout 1 teaspoon salt 1 tablespoon baking-powder 1 cup white flour 1 teaspoon soda 2 cups sour milk I cup brown sugar Measure, mix and sift dry ingredients. Add the sour milk and beat mixture thoroughly until ingredients are thoroughly mixed. Drop mixture inta well-greased bread pans and bake in a moderately hot oven about 1 hour. MUFFINS 17 GRAHAM BAKING-POWDER NUT BREAD 3 cups Graham flour 1 teaspoon salt 2f cups milk 1 cup white flour H tablespoons baking- 1 cup nut meats i cup sugar powder Mix and sift dry ingredients ; add liquids and nut meats. Mix thoroughly, put into greased bread pan, let stand 25 minutes. Bake about 50 minutes or until done. BUCKWHEAT NUT BREAD 2 cups buckwheat flour I tablespoon baking- i cup nut meats 2 cups white flour powder 1| cups milk and f cup I teaspoon salt | teaspoon soda molasses Mix and sift dry ingredients, add the nuts and liquids. Beat thoroughly. Pour mixture into well-greased bread pan, let stand 20 minutes, then bake about 45 minutes. Raisins, dates or candied orange or lemon peel may be added. RICE BREAD I cup cold boiled rice 1 tablespoon baking-powder 1 egg, well beaten 5 cup cornmeal j teaspoon salt | cup milk § cup wheat flour 2 tablespoons syrup 1 tablespoon melted fat Measure, mix and sift the dry ingredients. Add the rice, egg, milk and fat. Beat thoroughly. Pour into shaltow, greased pan, and bake in a moderate oven. PEANUT BREAD I cup rye flour I cup sugar 1 1 cups milk 3 cups flour 2| tablespoons baking- 1 well-beaten egg I teaspoon salt powder 1 cup chopped peanuts Measure, mix and sift the dry ingredients. Add the milk and eggs mixed and the peanuts. Beat mixture thoroughly and turn tntb 2 well- gre'ased brieatf p'ans. Bakfe 45 minutes in a mod^ratiely hot ofven. CURRANT BREAD I I cups'flour \ teaspoon salt I egg, well beaten I cup cornmeal • 1 tablespoon sugar 1 cup currants, dredged 1 tablespoon baking-powder 1 cup milk

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