Breakfast
Raisin bread
Marion Harland’s original method for Raisin bread, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Scald a pint of milk and beat into it a teaspoonful of melted butter and one of salt.
- When the mixture is lukewarm add half a yeast-cake, dissolved in a half-cupful of warm water, and beat in enough flour to make a good batter.
- Set in a warm room to rise for eight hours.
- Beat hard, add a cupful of flour and work in a cupful of halved and seeded raisins, plentifully dredged with flour.
Historical transcription
Source method
- 1
Scald a pint of milk and beat into it a teaspoonful of melted butter and one of salt. When the mixture is lukewarm add half a yeast-cake, dissolved in a half-cupful of warm water, and beat in enough flour to make a good batter. Set in a warm room to rise for eight hours. Beat hard, add a cupful of flour and work in a cupful of halved and seeded raisins, plentifully dredged with flour. Set to rise until light, then bake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.