Sunday Hot Bread (1930’s-1940’s)

3/4 C. sugar
1 egg
2 T. butter
2/3 C. milk
Pinch of Salt
1 1/2 C. flour
3 t. baking powder
3 t. lemon extract
Granulated sugar

Cream butter and sugar, add egg mixed with milk and extract, then flour and baking powder. Spread in 2 large cake tins, sprinkle with mixture of sugar and cinnamon. Bake 20-25 minutes in a quick oven (400 degrees). Serve preferably hot for Sunday night supper.

From McNess Recipes From “Round the World”–No date of publication but it looks like early 1930’s-1940’s. Handwritten by previous owner states July 1942–probably the date she received it but not necessarily near the publication date.

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2 Responses to Sunday Hot Bread (1930’s-1940’s)

  1. i dont understand these measurments what is c my nan used to make a kind of large teacake size bread and called it fadge loaf can you tell me how to make it please i am 73 and cannot remember what she did but it was sliced and bettered like bread thanks

  2. Michelle says:

    I have a cookbook that I purchased at an antique store. It was reprinted in 1920 so the sunday hot bread may date further back than 1920. I’d be curious to know when.

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