Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Raisin Bread
From San Rafael cook book, 1906, 1906
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- Z tablespoons sugar
- good-sized piece of butter or lard
- 2 pounds of raisins
Method
Mix the dough for a good-sized loaf bread.
When raised, mix in sugar, butter, and raisins.
Put in pans and let rise again until light.
Nutrition per serving
303Calories
3 gProtein
74 gCarbs
3 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 1. The excerpt below is the record exactly as published.
RAISIN BREAD"— Mrs. R. S. Barclay. Dough to make good-sized loaf bread. When raised, mix with it Z .tablespoons sugar, good-sized piece of butter or lard; 2 pounds of rai- sins
Cook this with the app: pantry check, scaling, and the assistant.