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Irish Bread

Name: Irish Bread
Yield: 8 servings
Ingredients: Follow recipe for Baking-powder Biscuits (p. 90); 1 tablespoon shortening; 1 tablespoon sugar; 4% cup raisins; 14 cup currants; 1 tablespoon caraway seeds

From Boston Cooking-School cook book, 1896

Serves 8

Presented as published in 1896. 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

Nutrition per serving

54Calories

1 gProtein

9 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories54 kcal

Protein0.6 g

Carbohydrates8.6 g

Fiber0.6 g

Sugars5.5 g

Total Fat2.3 g

Saturated Fat0.6 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0.1 mg

Sodium20 mg

Potassium70 mg

Calcium18 mg

Iron0.4 mg

Magnesium5.6 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C6.6 mg

Vitamin A0.6 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate2.3 mcg

Choline0.9 mg

Caffeine0 mg

Water4.8 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 42. The excerpt below is the record exactly as published.

1 tablespoon shortening 1 tablespoon sugar 1 egg yolk Y% teaspoon salt 1 cup milk Y cup seedless raisins Sift flour, baking powder, sugar, and salt. Add bran and rub in shortening with finger tips. Beat egg yolk, add milk, and stir into first mixture. Add raisins. Bake 1 hour in moderate oven (375° F.). QUICK GRAHAM BREAD 2 cups entire wheat flour 1 teaspoon salt 14 cup white flour 4 tablespoons melted shortening 4% cup molasses 1% cups sour milk 1 tablespoon baking powder 1 teaspoon soda 4 cup nut meats Mix and sift flour, baking powder, soda, and salt; then add short- ening, sour milk, molasses, and nut meats broken in pieces. Bake 50 to 60 minutes in moderate oven (375° F.). IRISH BREAD Follow recipe for Baking-powder Biscuits (p. 90), adding 1 table- spoon shortening, 1 tablespoon sugar, 4% cup raisins, 14 cup cur- rants, and 1 tablespoon caraway seeds

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