Quick Swedish Bread

Ingredients

• a quart of unsifted flour
• three heaping teaspoonfuls of baking-powder
• three tablespoonfuls of sugar
• half a teaspoonful of salt
• two tablespoonfuls of butter
• a scant pint of cold milk

Method

1. 1

   Mix the dry ingredients and rub in the butter thoroughly.

2. 2

   Wet with cold milk, stir quickly into a ball, roll to one-third of an inch thick, sprinkle with sugar and nutmeg, and spread currants over.

3. 3

   Roll up the dough, cut into slices, and bake for twenty minutes in a very hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 423. The excerpt below is the record exactly as published.

wo table-spoonfuls of butter. Mix all the dry ingredients together, and rub them through a sieve. Put the butter and a gill of the milk in a basin, and heat enough to melt the butter ; then add the remainder of the milk, and turn all the liquid on the dry ingredients. Beat quickly with a spoon. Drop table-spoonfuls of the dough in buttered pans, and bake in a very hot oven. They should cook in eight or ten minutes. Serve hot. If cream be plentiful, omit the butter and use a gill of cream instead. In that case use only three gills of milk instead of a pint. * Quick Swedish Bread. The best Swedish bread is made with raised dough, but this quick bread is nice for luncheon. Mix in a sieve, and then run through it, a quart of un- sifted flour, three heaping teaspoonfuls of baking-powder, BREAD, ROLLS, AND MUFFINS. 799 three table-spoonfuls of sugar, and half a teaspoonful of salt ; then rub two table-spoonfuls of butter into the mixture, doing it thoroughly, and wet with a scant pint of cold milk

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