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1920s Granny Loaf Recipe! Glen And Friends Old Cookbook Show
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Welcome back to the kitchen and another episode of "The Old Cookbook Show"! Today, we're exploring a recipe sent in by a viewer from the 1920s cookbook, "Be-Ro Home Recipes: Scones, Cakes, Pastries, and Puddings." Join me on a journey through time as we attempt to recreate a nostalgic treat called "Be-Ro Granny Loaf."

This cookbook, a treasure from the past, provides a glimpse into 1920s kitchen culture, complete with some amusing observations about gender roles. As we embark on making Be-Ro Granny Loaf, a classic choice that resonates with memories of grandmothers and family gatherings, we encounter a unique challenge with the ingredient "self-raising flour." The nuances in terminology and composition across different regions add a touch of culinary confusion.

Watch as we mix together Canadian self-raising flour (yes, it includes salt!) with sugar, lard, and a special blend of spices known as "mixed spice." I'll share a quick recipe for mixed spice in the description below. The addition of raisins, currants, and citrus peel adds a burst of flavor to this timeless loaf.

I've made a slight adjustment to the recipe, cutting it in half, and using a modern bread pan, acknowledging that our 1920s counterparts might have used smaller tins. The result is a beautiful, biscuit-like Granny Loaf that promises a soft texture and a symphony of fruity flavors.

Share your self-raising flour experiences from your part of the world in the comments below. And let's appreciate the simplicity and adaptability of vintage recipes that stood the test of time.



BE-RO Granny Loaf
1-1b. BE-RO FLOUR.
One Teaspoonful SALT.
One Teaspoonful MIXED SPICE.
2-ozs. LARD.
3-ozs. SUGAR.
2-ozs. CURRANTS.
2-ozs. RAISINS.
2-ozs. CUT PEEL.
Half Pint MILK.

Mix Flour, Salt and Spice in a basin. Rub in the Lard.
Stir in the Sugar, Fruit and Peel, and make into dough with the Milk. nar, Finto
Put into two small greased bread tins.
BAKE IN A MODERATE OVEN about an hour.

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