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Julie M. Clagett cookbook, June 1, 1886
Page 23
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make a hole in the middle pour in 1 qt of quite warm water & beat till it's as thick sponge, add the yeast, beat till it's mixed & set aside to raise. When it's good & light work it up into stiff dough & let rise again, work it down in the pan good & hard & raise again, then mould into loaves & when light enough bake it, first greasing the loaves well. Currant bread. Take 5 cups of the bread sponge before it is worked into stiff dough, & add 1 1/2 lbs currants, 1 cup sugar & 3 eggs beaten light, 1 nutmeg, & 2 table spoons lard, mix thoroughly & add flour to make a stiff dough, then beat just as white bread, working down [illegible]before baking.
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make a hole in the middle pour in 1 qt of quite warm water & beat till it's as thick sponge, add the yeast, beat till it's mixed & set aside to raise. When it's good & light work it up into stiff dough & let rise again, work it down in the pan good & hard & raise again, then mould into loaves & when light enough bake it, first greasing the loaves well. Currant bread. Take 5 cups of the bread sponge before it is worked into stiff dough, & add 1 1/2 lbs currants, 1 cup sugar & 3 eggs beaten light, 1 nutmeg, & 2 table spoons lard, mix thoroughly & add flour to make a stiff dough, then beat just as white bread, working down [illegible]before baking.
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