Raisin Bread

Ingredients

• 2 lbs. flour
• 1 lb. sugar
• ½ lb. raisins
• Some cinnamon ground
• Grated nutmeg
• A tablespoonful of baking-powder
• 3 ozs. butter

Method

1. 1

   Mix ingredients as you would for scones or bread with milk.

2. 2

   For a nicer result, add 2 or 3 eggs.

3. 3

   Roll into loaves and bake in a quick oven for an hour.

4. 4

   This quantity makes two good loaves.

Nutrition per serving

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 97. The excerpt below is the record exactly as published.

RAISIN BREAD and boil till clear ; take care that the syrup only comes up to the apples and does not cover. May be eaten hot or cold. December 27. — I find I have six or seven good recipes waiting to be entered in my Diary, and we shall be glad of all for our Christmas gatherings, so I must write them down as fast as possible. Ginger Pudding (Mrs. Eksteen’s). — ^ lb. chopped suet. I lb. sugar. 1 lb. flour. I large teaspoonful of ground ginger. Half a cup of milk. 1 egg. Stir all well together ; boil for two hours in a mould. Serve with any fruit sauce or custard. Cold Water Pudding (Miss Cartwright’s). — 2 ozs. fresh butter. 1 lb. sifted sugar. 3 oi‘ 4 eggs. 1 lemon. 8 tablespoon fills of cold water. Beat the butter to a cream ; add the yolks of the eggs, then the sugar and water, the juice of the lemon and grated rind; beat the whites of the eggs to a stiff froth to add last, and beat all well together, and bake in a small pudding-dish, in a slow oven, for half-an-hour or more, and serve quickly. Raisin Bread (Miss Cartwright’s). — 2 lbs. flour. I lb. sugar. f lb. raisins. Some cinnamon ground. 246 TEA CAKES. COCOANUT BISCUITS Dec. Grated nutmeg, and spoonful of crushed anise-seed. A tablespoonful of baking-powder (self-raising flour may be used). 3 ozs. butter

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