Mix half a pint of warm milk with the yeast, and when it has
settled, strain it into the middle of the flour ; pour in the butter,
melted in the remainder of the milk ; cover with a cloth, and
set it to rise before the fire ; when risen, add the raisins,
currants, sugar, a little mace, and nutmeg ; when well mixed,
put it into a buttered baking-tin or a deep dish ; let it rise about
half an hour, and bake in a moderately hot oven.
No. 503. — Currant Bread without Sugar.
One pound and a half of flour, six ounces of butter, one pint
of new milk, half an ounce of German yeast, four eggs, one
pound of currants, one ounce of candied lemon, and half a
nutmeg✪ Currant Bread without Sugar.
Mix the yeast ivith half a pint of warm milk, and when it has
settled, strain it into the flour, adding the butter, melted in the
remainder of the milk, and set it to rise ; when sufficiently
risen, add the currants, candied lemon, the nutmeg, grated, and
the eggs, well beaten ; mix all well together ; put it in a
buttered tin or deep dish ; let it rise twenty minutes, and bake
in a moderately hot oven.
No. 504. — Christmas Currant Loaf.
Four pounds of flour, half a pound of butter, one pound of
sugar, one pound of Sultana raisins, one pound of currants, half
an ounce of baking powder, one pint and a half of new milk,
four eggs, the grated rind of two lemons, two ounces of candied
198
VEGETARIAN COOKERY.
lemon oi orange, half an ounce of German yeast, mace, and
cinnam-,-n.
Kub the baking powder into the flour with half an ounce of
salt ; then rub in the butter ; prepare the German yeast, adding
to it the milk, just warm ; strain it into the middle of the flour,
stirring it a little ; cover, and set it in a warm place to I’ise ;
when well risen, mix up all the ingredients together, beating
well the eggs, and rolling the sugar ; cut the candied orange in
thin slices, and add the rind of thedemons, the mace, and cin-
namon✪ Christmas Currant Loaf, powdered ; set it again to rise for an hour, and bake in
tins or earthenware haking-pans, warmed and buttered, in a
moderately hot oven.
No. 505. — Brentford Rolls.
Two pounds of flour, two eggs, two ounces of butter, two
ounces of sugar, one pint of new milk, and half an ounce of
German yeast✪ Brentford Rolls.
Rub the butter in the flour, adding a little salt, and the
sugar, finely powdered ; put in the warm milk with the yeast,
then the eggs, well beaten, and mix the whole into a light
dough ; cover with a cloth, and set it before the fire ; w'hen
sufficiently risen, make it into twelve rolls ; set them to rise,
and bake in a quick oven.
No. 506. — French Rolls.
Two pounds of flour, two ounces of butter, half an ounce of
German yeast, two eggs, quarter of an ounce of salt, and one
pint of milk✪ French Rolls.
Rub the butter in the flour, adding the salt ; then add the
yeast, mixed with nearly a pint of warm milk, and the eggs,
well beaten ; when made into a light paste, let it rise about half
an hour ; make it into rolls, and after they have risen before
the fire, bake them in a quick oven.
No. 507. — Rolls with a mixture of Potatoes.
One pound and a half of flour, one pound of potatoes, one
ounce of butter, three quarters of a pint of milk, quarter of au
ounce of German yeast, and quarter of an ounce of salt✪ Rolls with a mixture of Potatoes.
VEGETARIAN COOKERY.
199
Page 113 · 5 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix half a pint of warm milk with the yeast, and when it has settled, strain it into the middle of the flour ; pour in the butter, melted in the remainder of the milk ; cover with a cloth, and set it to rise before the fire ; when risen, add the raisins, currants, sugar, a little mace, and nutmeg ; when well mixed, put it into a buttered baking-tin or a deep dish ; let it rise about half an hour, and bake in a moderately hot oven.
No. 503. — Currant Bread without Sugar.
One pound and a half of flour, six ounces of butter, one pint of new milk, half an ounce of German yeast, four eggs, one pound of currants, one ounce of candied lemon, and half a nutmeg.
Mix the yeast with half a pint of warm milk, and when it has settled, strain it into the flour, adding the butter, melted in the remainder of the milk, and set it to rise ; when sufficiently risen, add the currants, candied lemon, the nutmeg, grated, and the eggs, well beaten ; mix all well together ; put it in a buttered tin or deep dish ; let it rise twenty minutes, and bake in a moderately hot oven.
No. 504. — Christmas Currant Loaf.
Four pounds of flour, half a pound of butter, one pound of sugar, one pound of Sultana raisins, one pound of currants, half an ounce of baking powder, one pint and a half of new milk, four eggs, the grated rind of two lemons, two ounces of candied
lemon oi orange, half an ounce of German yeast, mace, and cinnamon.
Rub the baking powder into the flour with half an ounce of salt ; then rub in the butter ; prepare the German yeast, adding to it the milk, just warm ; strain it into the middle of the flour, stirring it a little ; cover, and set it in a warm place to rise ; when well risen, mix up all the ingredients together, beating well the eggs, and rolling the sugar ; cut the candied orange in thin slices, and add the rind of thedemons, the mace, and cinnamon, powdered ; set it again to rise for an hour, and bake in tins or earthenware baking-pans, warmed and buttered, in a moderately hot oven.
No. 505. — Brentford Rolls.
Two pounds of flour, two eggs, two ounces of butter, two ounces of sugar, one pint of new milk, and half an ounce of German yeast.
Rub the butter in the flour, adding a little salt, and the sugar, finely powdered ; put in the warm milk with the yeast, then the eggs, well beaten, and mix the whole into a light dough ; cover with a cloth, and set it before the fire ; when sufficiently risen, make it into twelve rolls ; set them to rise, and bake in a quick oven.
No. 506. — French Rolls.
Two pounds of flour, two ounces of butter, half an ounce of German yeast, two eggs, quarter of an ounce of salt, and one pint of milk.
Rub the butter in the flour, adding the salt ; then add the yeast, mixed with nearly a pint of warm milk, and the eggs, well beaten ; when made into a light paste, let it rise about half an hour ; make it into rolls, and after they have risen before the fire, bake them in a quick oven.
No. 507. — Rolls with a mixture of Potatoes.
One pound and a half of flour, one pound of potatoes, one ounce of butter, three quarters of a pint of milk, quarter of au ounce of German yeast, and quarter of an ounce of salt.
Records on this page
Currant Bread without SugarChristmas Currant LoafBrentford RollsFrench RollsRolls with a mixture of Potatoes