Fain de bicre

Ingredients

• about 1 lb. of flour
• one tablespoonful of brewer’s yeast
• a tumblerful of lukewarm milk
• one teaspoonful of salt
• three eggs
• a good ½ lb. of butter
• 2oz. of currants
• 1oz. of sugar
• 2oz. of coarsely chopped almonds

Method

1. 1

   Work yeast into flour with milk, salt, eggs, butter, currants, sugar, and almonds.

2. 2

   Knead until mixed, let rise covered.

3. 3

   Once risen, knead again, fill a buttered mold half full, let rise, then bake for at least an hour.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 109. The excerpt below is the record exactly as published.

Fain de bicre (Swiss). — Put into a pan about lib. of flour, work into this one tablespoonful of brewer’s yeast, previously stirred in a tumblerful of lukewarm milk, one teaspoonful of salt, three eggs, a good ^lb. of butter, 2oz. of currants, loz. of sugar, and 2oz. of coarsely chopped almonds

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