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6 C. flour 1/2 C. sugar
1/2C. butter 1 cake yeast
1 1/4C. milk 2 eggs
1 pkg. currants 1 t. salt
4 oz. citron
Add currants when molding for second time. Bake in slow oven
1/2C. butter 1 cake yeast
1 1/4C. milk 2 eggs
1 pkg. currants 1 t. salt
4 oz. citron
Add currants when molding for second time. Bake in slow oven