Yorkshire Fruit Loaves
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Heat shortening in the milk, then cool until lukewarm.
Add the yeast cake mixed with a little sugar, then stir in the flour and salt. Allow to rise for 4 hours.
Mix the sugar, dried fruits, candied peel, and spices into the risen dough.
Let the dough rise again, then divide into two greased loaf pans.
Allow to rise for 15 minutes, then bake in a moderate oven at 350 degrees Fahrenheit for 1.5 hours.
Original recipe, verbatim
Yorkshire Fruit Loaves
2 lbs. flour 1 cupful sultana raisins
^ cupful Crisco 1 cupful currants
1 teaspoonful salt yi cupful seeded raisins
2 cupfuls milk ^ cupful chopped candied
1 yeast cake citron peel
1 cupful sugar 1 teaspoonful powdered ginger
yi teaspoonful powdered mace
Heat Crisco in milk, then cool and add yeast cake mixed with a little
sugar; stir in flour and salt, and allow to rise four hours. Mix sugar,
fruit, peel, and spices into risen dough. Let rise again then divide into
two Criscoed loaf tins. Allow to rise fifteen minutes, then bake in moderate
oven one and a half hours.
Sufficient for two medium-sized loaves.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.