Spiced Bread
From The tea-time recipe book (B book), 1900
Can be baked in smaller tins for less time.
Presented as published in 1900. 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 tea-time recipe book (B book) (1900) by Brown & Polson, page 4. The excerpt below is the record exactly as published.
SPICED BREAD. 14 oz. Brown & Polson’s Paisley Flour, 8 oz. Ordinary Flour. 1¥% gills Sweet Milk. I oz, Butter, Y tea-spoonful Salt. I oz. Castor Sugar. Ground Cinnamon to cover a sixpenny piece. Ground Cloves re 3 ss
Cook this with the app: pantry check, scaling, and the assistant.