Raisin Bread
From Principles of food preparation, 1914
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 77. The excerpt below is the record exactly as published.
ON cup of liquid. Allow from one to two tablespoonfuls of butter for every cup of flour. Proceed as in the sponge method of making quick-process bread, and when the batter is well raised pour into greased muffin rings on a hot griddle, filling them half or three-quarters full. When raised to the top, turn, ring and all, with a pancake turner, and bake until brown on both sides. These muffins are generally allowed to become cold, then they are split or pulled apart and toasted. Raised Waffles. Make a thin batter as for crumpets. Add two eggs for every pint of milk, the yolks beaten and used for part of the wetting, the stiffiy-beaten whites folded into the mixture just before cooking. Raisin Bread. This is made on the basis of a thick batter, using one yeast cake, as before, to every cup of liquid. Just before the second rising add, in the following order, for every cup of liquid, two tablespoonfuls of butter, creamed; four tablespoonfuls of sugar, one well-beaten egg, and a half-cupful of raisins
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