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Raisin Bread Recipe

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This recipe for Raisin Bread, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Friday, April 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c boiling water
2 c raisins
2 t soda
2 c sugar
1/2 c shortening
2 eggs
4 c sifted
1/2 t salt
1/2 c nuts
1 t vanilla

Directions:
Directions:
Pour boiling water over raisins and soda. Boil 2 minutes. Allow to cool. Cream sugar, shortening and eggs. Add remaining ingredients and mix well. Pur in seven no 2 tin cans (vegegable or furit) filling half full. It is not necessary to grease cans. Bake at 350 for 50 minutes. When thoroughly cool, shake out of can. Wrap in plastic to freeze or store in bread box.

Personal Notes:
Personal Notes:
Mom wrote "1992" and "good." At beginning of recipe, this was written by the author (which is unknown): "No. 2 tin cans used for baking this bread are cans that hold 1 pound, 4 ounces, or about 2 1/2 cups, according to the OSU Extension Office".

 

 

 

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