Quick Bread
A historical recipe from Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883).
A historical recipe
Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883). Project Gutenberg eBook #38823.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Mix 2 teaspoonfuls baking powder with quart of flour, adding 1 teaspoonful salt and sufficient milk or water to make a soft dough, and bake at once in a hot oven.
- If eaten hot, break;
- use a hot knife in cutting.
Plating
Cookware for this recipe
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Chef's knife