Work into half a pound of flour three ounces of butter, until it is
quite in crumbs ; mix thoroughly with them four ounces of sugar,
the slightest pinch of salt, an ounce, or rather more, of candied
orange or lemon rind, shred extremely small, and a little grated nut-
meg ; to these pour boiling a small teacupful of cream, or of milk
when this cannot be had ; mix them a little, and add immediately
two eggs, leaving out the white of one, and when the whole is well
mingled, dust over, and beat well into it, less than half a teaspoonful
of good carbonate of soda, perfectly free from lumps; rub an oven-
tin with butter, drop the buns upon it with a spoon, and send them
to a moderate oven. When they are firm to the touch in every part,
and wrell coloured underneath, they are done. They resemble good
cakes, if properly made, although in reality they are not rich : to
render them so the proportion of sugar and of butter can be in-
creased, and currants added also. It is immaterial, we find, whether
they be put into the oven as soon as they are mixed, or an hour
afterwards. They are equally light. These proportions make just
a dozen of small buns.
Flour, \ lb. ; butter, 3 oz. ; sugar, 4 oz. ; candied orange-rind,
1 oz. or more; grated nutmeg; cream (or milk) 1 small teacupful 5
egg-yolks 2, white 1 ✪ Excellent Soda Buns; good carbonate of soda about the third of a tea-
gpoonful : 1 5 to 25 minutes, moderate oven.
For Geneva Buns See Chapter 30.
o o
EG2
MODERN COOKERY.
[chap. XXVII.
CHAPTER XXYII.
(£ouferfiflHiinr.
Citron.
TO CLARIFY SUGAR.
It is an economy to use at once the very best sugar for confectionary
in general, for when highly refined it needs little or no clarifying,
even for the most delicate purposes ; and the coarser kinds lose con-
siderable weight in the process. Break it into large lumps, and put
it into a very clean preserving pan ; measure for each pound a pint
of spring water if it be intended for syrup, but less than half that
quantity for candying or making barley-sugar. Beat first apart (but
not to a strong froth), and afterwards with the water, about half the
white of an egg for six pounds of sugar, unless it should be very com-
mon, when twice as much may be used. When they are well mixed
pour them over the sugar, and let it stand until it is nearly dissolved ;
then stir the whole thoroughly, and place it over a gentle fire, but do
not disturb it after the scum begins to gather on the top ; let it boil
for five minutes, then take the pan from the fire, and when it has
stood a couple of minutes clear off the scum entirely, with a skimmer ;
set the pan again over the fire, and when the sugar begins to bcil
CRAP. XXVII.]
CONFECTIONARY.
5(53
throw in a little cold water, which has been reserved for the purpose
from the quantity first measured, and repeat the skimming until the
syrup is very clear ; it may then be strained through a muslin, or a
thin cloth, and put into a clean pan for further boiling.
For syrup : sugar, 6 lbs. ; water, 3 quarts ; J white of 1 egg. For
candying, &c. : sugar, 6 lbs. ; water, pints : 5 to 10 minutes.
TO BOIL SUGAR FROM SYRUP TO CANDY, OR TO CARAMEL.
Page 488 · 1 recipe record on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Work into half a pound of flour three ounces of butter, until it is quite in crumbs ; mix thoroughly with them four ounces of sugar, the slightest pinch of salt, an ounce, or rather more, of candied orange or lemon rind, shred extremely small, and a little grated nutmeg ; to these pour boiling a small teacupful of cream, or of milk when this cannot be had ; mix them a little, and add immediately two eggs, leaving out the white of one, and when the whole is well mingled, dust over, and beat well into it, less than half a teaspoonful of good carbonate of soda, perfectly free from lumps; rub an oventin with butter, drop the buns upon it with a spoon, and send them to a moderate oven. When they are firm to the touch in every part, and wrell coloured underneath, they are done. They resemble good cakes, if properly made, although in reality they are not rich : to render them so the proportion of sugar and of butter can be increased, and currants added also. It is immaterial, we find, whether they be put into the oven as soon as they are mixed, or an hour afterwards. They are equally light. These proportions make just a dozen of small buns.
Flour, \ lb. ; butter, 3 oz. ; sugar, 4 oz. ; candied orange-rind, 1 oz. or more; grated nutmeg; cream (or milk) 1 small teacupful 5 egg-yolks 2, white 1 ; good carbonate of soda about the third of a teaspoonful : 1 5 to 25 minutes, moderate oven.
For Geneva Buns See Chapter 30.
o o
EG2
[chap. XXVII.
CHAPTER XXYII.
(£ouferfiflHiinr.
Citron.
TO CLARIFY SUGAR.
It is an economy to use at once the very best sugar for confectionary in general, for when highly refined it needs little or no clarifying, even for the most delicate purposes ; and the coarser kinds lose considerable weight in the process. Break it into large lumps, and put it into a very clean preserving pan ; measure for each pound a pint of spring water if it be intended for syrup, but less than half that quantity for candying or making barley-sugar. Beat first apart (but not to a strong froth), and afterwards with the water, about half the white of an egg for six pounds of sugar, unless it should be very common, when twice as much may be used. When they are well mixed pour them over the sugar, and let it stand until it is nearly dissolved ; then stir the whole thoroughly, and place it over a gentle fire, but do not disturb it after the scum begins to gather on the top ; let it boil for five minutes, then take the pan from the fire, and when it has stood a couple of minutes clear off the scum entirely, with a skimmer ; set the pan again over the fire, and when the sugar begins to bcil
CONFECTIONARY.
5(53
throw in a little cold water, which has been reserved for the purpose from the quantity first measured, and repeat the skimming until the syrup is very clear ; it may then be strained through a muslin, or a thin cloth, and put into a clean pan for further boiling.
For syrup : sugar, 6 lbs. ; water, 3 quarts ; J white of 1 egg. For candying, &c. : sugar, 6 lbs. ; water, pints : 5 to 10 minutes.
TO BOIL SUGAR FROM SYRUP TO CANDY, OR TO CARAMEL.
Records on this page
Excellent Soda Buns