Dutch Loaf

Ingredients

• a quarter of a pound of butter
• half a pound of sugar
• one pound of dried currants
• two table-spoonfuls of cinnamon
• a pint of sponge
• as much flour as will form a dough
• a tea-cupful and a half of milk
• one gill of good yeast
• a little salt

Method

1. 1

   Make a sponge the evening before baking by mixing milk and flour to form a thick batter with salt and yeast.

2. 2

   In the morning, beat butter and sugar together, add cinnamon, currants, sponge, and enough flour to form a dough.

3. 3

   Butter a pan and bake in a hot oven until light.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 478. The excerpt below is the record exactly as published.

Dutch Loaf — Take a quarter of a pound of butter, half a pound of sugar, one pound of dried cuiTants, two table-spoonfuls of cinnamon, a pint of sponge, and as much flour as will form a dough. Make a sponge the evening before you wish to bake a cake, of a tea-cupful and a half of milk, and as much flour stirred into it as will form a thick batter, with a little salt, and one giU of good yeast

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