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Irish Bread

A historical recipe from Better Meals for Less Money, by Marietta McPherson Greenough (1917).

A historical recipe

Better Meals for Less Money, by Marietta McPherson Greenough (1917). Project Gutenberg eBook #34509.

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 Better Meals for Less Money, by Marietta McPherson Greenough (1917). Digitised by Project Gutenberg, eBook #34509 (https://www.gutenberg.org/ebooks/34509). 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.

Ireland. Associated with Ireland by a demonym leading its title: Irish (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

  • 1 cup raisins seeded

Method

  1. 1 quart bread dough 1/4 cup sugar 1/3 cup shortening 1 cup raisins seeded and chopped Knead shortening, sugar, and raisins into dough;
  2. shape into two round loaves, let rise, brush with milk, and bake in hot oven about forty minutes.