A historical bread from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). In this recipe when you put on the fruit to boil put on enough water so you will have one quart of juice instead of just plain water. This bread is delicious and keeps a long time.
Preserved exactly as written in the original source
Mix two handfuls of dried prunes with a handful each of dried apples and pears, and stew until tender
then put through the food chopper, add one quart of lukewarm water and one tablespoonful salt
work in three-quarters of a cup of shortening creamed with three-quarters of a cup of sugar, a cup each of chopped raisins and nut meats, one teaspoonful of coriander seed, one teaspoonful of anise seed, one-half cup molasses, with a teaspoonful of baking soda stirred in it
beat in a cake of compressed yeast dissolved in a cup of lukewarm water
when all of the ingredients are blended put in enough flour to make a soft dough that can be kneaded, turn into a pan to raise and when light make into loaves and set to raise again
when light bake in a steady oven for one hour or one and one-half hours
Modern guidance to help you succeed with this vintage recipe
The combination of yeast and baking soda creates a dual-leavening system: the yeast provides slow, steady rise and complex flavor development, while the soda neutralizes acids from the molasses and dried fruit, preventing over-browning and improving crumb texture. The fruit purée adds moisture and natural sugars that feed the yeast while creating a dense, cake-like crumb that preserves exceptionally well. The high sugar and fat content lower water activity, inhibiting microbial growth and extending shelf life—essential for historical breads designed to last through winter months.
The stewed fruit mixture can be prepared up to 3 days ahead and refrigerated in an airtight container. Bring to room temperature (about 100°F) before proceeding with the recipe. The baked loaves actually improve after 24 hours as flavors meld and the crumb sets, making this an ideal make-ahead bread for holiday gifting or meal planning.
Wrap cooled loaves tightly in plastic wrap, then aluminum foil, and store at room temperature for up to 2 weeks or refrigerate for up to 1 month. For longer storage, wrap well and freeze for up to 3 months. The high sugar and fat content keep this bread remarkably moist. Slice as needed and serve at room temperature; toasting slices lightly enhances the spice flavors. No reheating necessary.
AI-generated tips from Chef Cecil's culinary database
The stewed fruit mixture can be prepared up to 3 days ahead and refrigerated in an airtight container. Bring to room temperature (about 100°F) before proceeding with the recipe. The baked loaves actually improve after 24 hours as flavors meld and the crumb sets, making this an ideal make-ahead bread for holiday gifting or meal planning.
Wrap cooled loaves tightly in plastic wrap, then aluminum foil, and store at room temperature for up to 2 weeks or refrigerate for up to 1 month. For longer storage, wrap well and freeze for up to 3 months. The high sugar and fat content keep this bread remarkably moist. Slice as needed and serve at room temperature; toasting slices lightly enhances the spice flavors. No reheating necessary.
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