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Cramique

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the source's category: Belgium (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix together 1/4 of a cup of sugar, 1/3 of a cup of butter, 1 cup of milk, 1/2 teaspoonful of salt, 1 yeast cake dissolved in 1/2 a cup of warm water, 2 pounded cardamon seeds, and let rise.
  2. When light add 1 cup of seeded raisins and enough flour to make a stiff batter.
  3. Let this rise until it is twice the size, then shape in a round loaf and bake.
  4. Brush over the top with the yolk of an egg.