Currant Bread
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 49. The excerpt below is the record exactly as published.
Currant Bread. Make this on baking day. When the dough is ready for the tins, take a piece the size of a small loaf, spread out on the board and lay on to]) of it a tal)lespoonful of butter, 2 of sugar and a beaten egg. knead this thoroughly in, then add 1 teacup- ful of floured currants
Cook this with the app: pantry check, scaling, and the assistant.