One ounce of compressed yeast. Quarter of an ounce of mixed spice. Quarter of an ounce of caraway seeds. One pint of milk.
Put the yeast in a small basin with a teaspoonful of castor sugar, mix them together with a wooden spoon until they are liquid; then add the milk, which should be tepid. Strain this mixture into the flour, etc., mix all into a light dough, then knead it well. Put the dough into the prepared tins, place them in a warm place for the dough to rise for one hour or until it is twice its original size. Then put the tins into a hot oven, and bake for about two hours.