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Currant Loaf
From Fruit recipes, 1907
Serves 4
Make a very soft, thin dough.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 51. The excerpt below is the record exactly as published.
CURRANT LOAF To a quart of flour add a quarter pound of butter, and a half cup of sugar, rubbing in well. Scald a pint of milk and cool, adding a half pint of cold water. Dissolve in this a small yeast cake or tablet and add to the flour (making a very soft, thin dough), letting rise until light, which will be under three hours. Add two or three beaten eggs and a cup and a half to two cups of currants
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