vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Raisin Batter
From The Rural cook book, 1907
Serves 8
Presented as published in 1907. 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 Rural cook book (1907), page 61. The excerpt below is the record exactly as published.
cup raisins, stoned and cut in pieces, and fiour to make a stiff batter. Cover and let rise over night; in morn- ing cut down and spread in buttered dripping-pan, one-half inch thick. Cover and let rise again. Before baking brush over with beaten egg and cover with the following mixture : Melt three taWespoons butler, add one-third cup sugar, and one teaspoon cinnamon. When sugar is par- tially melted, add three tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.