Dutch Loaf
A historical recipe from The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856).
A historical recipe
The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Project Gutenberg eBook #45572.
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 The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Digitised by Project Gutenberg, eBook #45572 (https://www.gutenberg.org/ebooks/45572). 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.
Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "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
- a pound of butter
- a pound of sugar
- One pound of dried currants
- A pint of sponge
- one gill of good yeast
Method
- 401.
- A quarter of a pound of butter, Half a pound of sugar, One pound of dried currants, Two table spoonsful of cinnamon, A pint of sponge, As much flour as will form a dough.
- Make a sponge the evening before you wish to bake the cake, of a tea cupful and a half of milk, and as much flour stirred into it as will form a thick batter, with a little salt, and one gill of good yeast.
- In the morning this sponge should be light.
- Then beat the butter and sugar together, add the cinnamon, currants and sponge, with flour enough to form a dough.
- Butter a pan, and when it is light, bake it in an oven about as hot as for bread.