Recipes > Breads > Egg Bread

Egg Bread


  • 9 ounces fine wholemeal
  • 1 egg
  • a bare 1/2 pint milk and water
  • butter size of walnut


Put butter in a qr. qtn. tin (a small square-cornered tin price 6 1/2d. at most ironmongers) and let it remain in hot oven until it boils. Well whisk egg, and add to it the milk and water. Sift into this liquid the wholemeal, stirring all the time. Pour this batter into the hot buttered tin. Bake in a very hot oven for 50 minutes, then move to a cooler part for another 50 minutes. When done, turn out and stand on end to cool.


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The Healthy Life Cook Book (1915).

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