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German Bread
From The household (of the Detroit free press), 1886
Serves 2
Sift cinnamon over the buttered tin before baking.
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 335. The excerpt below is the record exactly as published.
GERMAN BREAD. One pint bread sponge ; one cup sugar ; one egg ; one piece of butter the size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.