Quick Bread
From The Cook County cook book, 1912
Serves 8
If there is too much sponge, it can be refrigerated and baked the following morning.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 47. The excerpt below is the record exactly as published.
QUICK BREAD.— Mix 1 qt. of \tarm milk, 1 tablespoon of butter and a cake of compressed yeast with enough flour to make a good batter
Cook this with the app: pantry check, scaling, and the assistant.