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American cookbook, 1900-1920
Page 39
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[Duplicate of page 35] Nut Bread 1 Small Loaf 2 2 [second 2 is superscript] cups white Flour 2 2 [second 2 is superscript] teaspoons Baking Powder 1/2 cup granulated Sugar 1/2 teaspoonful salt 3/4 cup nuts or raisins 1 egg beaten light 1 cup milk or water Let stand 30 mins. Bake 3/4 hour Nut Bread 2 Loafs 4 cups Flour 1/2 cup gran. sugar 2 cups sweet milk or water 1 cup nuts or raisins 1 teaspoon salt 4 teaspoon Baking Powder 2 eggs Beaten light Let stand 30 mins. Bake 1 hour.
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[Duplicate of page 35] Nut Bread 1 Small Loaf 2 2 [second 2 is superscript] cups white Flour 2 2 [second 2 is superscript] teaspoons Baking Powder 1/2 cup granulated Sugar 1/2 teaspoonful salt 3/4 cup nuts or raisins 1 egg beaten light 1 cup milk or water Let stand 30 mins. Bake 3/4 hour Nut Bread 2 Loafs 4 cups Flour 1/2 cup gran. sugar 2 cups sweet milk or water 1 cup nuts or raisins 1 teaspoon salt 4 teaspoon Baking Powder 2 eggs Beaten light Let stand 30 mins. Bake 1 hour.
Szathmary Culinary Manuscripts and Cookbooks
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