Italian Sweet Bread
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Because Italy is a wine country the early development of bread making was through the use of eggs rather than brewer's yeast.
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 29. The excerpt below is the record exactly as published.
ITALIAN SWEET BREAD i cup butter 2 cups flour, sifted 1 cup granulated sugar J4 pound candied fruit peel, 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.