vegetariannut-free
Raisin Bread
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
- one and a half cups warm milk
- two yeast cakes
- one teaspoon sugar
- two cups flour
- one-quarter cup warm milk
- half a cup sugar
- the grated rind of one lemon
- two eggs well beaten
- a little salt
- sufficient flour to make a firm dough
Method
Mix warm milk, yeast, and sugar; let rise.
Add flour to make a batter, then pour warm milk over it.
Let rise until double, then stir in sugar, lemon rind, eggs, and salt.
Mix in enough flour to form a firm dough, knead, and let rise again.
Roll out, sprinkle with raisins, roll up, knead, place in a pan, let rise, and bake.
Nutrition per serving
558Calories
21 gProtein
112 gCarbs
6 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 7. The excerpt below is the record exactly as published.
Raisin Bread Take one and a half cups warm milk, add two yeast cakes, one teaspoon sugar; set in warm place until yeast rises to sur- face; add two cups flour; mix to a batter; pour one-quarter cup warm milk over the dough ; cover and put in a warm place until double its size; then stir in half a cup sugar and mix until creamy; add the grated rind of one lemon, two eggs well beaten, a little salt; when batter is light, mix all together, adding sufficient flour to make a firm dough
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