Noah’s Bun
A historical recipe from A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911).
A historical recipe
A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Project Gutenberg eBook #69364.
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 A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Digitised by Project Gutenberg, eBook #69364 (https://www.gutenberg.org/ebooks/69364). 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.
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Ingredients
- 1 lb. flour
- ½ lb. Demerara sugar
- ½ lb. sultanas
- ¼ lb. currants
- 1 teaspoonful ground ginger
- 1 teaspoonful mixed spice
- 1 dessertspoonful carbonate of soda
- 6 oz. butter
Method
- 1 lb.
- flour.
- ½ lb.
- Demerara sugar.
- ½ lb.
- sultanas.
- ¼ lb.
- currants.
- 1 teaspoonful ground ginger.
- 1 teaspoonful mixed spice.
- 1 dessertspoonful carbonate of soda.
- 6 oz.
- butter, warmed in a breakfast-cup of milk.
- Stir the butter and milk into the other ingredients with a wooden spoon, and bake in a buttered and lined tin two hours;
- it is a very dark cake.