An eighteenth-century recipe from an Edinburgh manuscript.
Sieve the flour and salt together. Mix the yeast with a very little of the warm milk and water. Rub the fat into the flour, make a well in the centre, pour in the yeast and allow to sponge for 20 minutes. Add the rest of the ingredients, beat very thoroughly until a soft dough is obtained. Grease and warm 3 loaf tins and half-fill with the dough. Put to rise in a warm place until the dough comes to the top of the tins (about 1 hour), then bake in a moderate oven, 375° F., gas mark 5, for ¾ hour. Turn out and cool on a rack.
The loaves can be iced with royal or boiled icing.
©1975 The Estate of Elizabeth Ayrton