But six eggs, and the yolks of six more, into a deep
earthen pan or pipkin, just whisk them a little, so as to
break the yolks, and make it one colour all over. In
another pipkin, or clean saucepan, put one pound of
loaf sugar and a quarter of a pint of water; put it on
the fire, and keep stirring it till it nearly boils, then
pour it gradually upon the eggs, whisking them well
all the while, and keep whisking all together till quite
cold; then mix in very lightly, but thoroughly, one
pound of fine dry cold fiour✪ Diet Bread Cake. Put clean paper so as to
cover the inside of your tins, and rise an inch above
them all round; put in your paste, sift loaf sugar on
the tops, and bake in a warm oven, till they are firm at
top. Or, in preference, fill the tin half or three parts
full of the mixture for Savoy Biscuits, and bake as
before.
SWEET, OR DIET BREAD RUSKS.
Cut a diet bread cake✪ Sweet, or Diet Bread Rusks into slices half an inch thick,
place them upon iron plates and put them m a very
hot oven, so that they may brown quickly; as soon as
they are coloured on one side, turn them, and brown
on the other, when they art done.
MA.DE easy.
43
CAKES AND BUNS.
GINGER CAKES.
Rub a quarter of a pound of butter into half a pound
of tlour, mix one egg, three ounces of powdered loaf
sugar, and half an ounce of ground ginger, with the
butter and flour, and make them all together into a
paste; roll it out a quarter of an inch thick, and cut it
into round cakes, about two or three inches across;
bake them in a warm oven, on iron plates.
BUNS.
Into a pound and a half of well-dried flour rub four
ounces of moist sugar; warm a quarter of a pint of
milk about blood warm, but not hot enough to scald
the yeast; make a hole in the middle of the flour, and
put in a quarter of a tea-cupful, or thereabout, of good
thick yeast, which is not too bitter, or it will taste in
the buns; pour on it your warm milk, and mix about
one third, or nearly half, of the flour with it, leaving
the rest unmixed round the sides of the pan. Set it in
a warm place to rise, for three quarters of an hour, or
an hour. When it has well risen, melt a quarter of a
pound of butter, and mix it with some milk, let it be
on the fire until it is about blood warm, and then mix
it with the rest of the flour and sugar into a dough.
When mixed, it should be rather softer than bread
dough. Put it to rise for about a quarter of an hour:
and then mould them into round balls under the hands ;
put them on buttered iron plates, and then into a warm
place to rise or prove ; when well risen, bake them in a
44
CONFECTIONARY
a hot oven. If you wish to have currants or carraway
seeds✪ Buns and spice in them, mix in either of these when
you add the butter and milk. The spice to be used is
equal quantities of ground ginger, allspice, coriander,
and carraways, mixed together; put as much of this as
you think sufficient. When they are baked enough,
brush them over with egg and water, mixed together,
to give them a gloss.
SAFFRON BUNS.
Page 21 · 6 recipe records on this page
Presented as published in 1890. 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
Break six eggs, and the yolks of six more, into a deep earthen pan or pipkin, just whisk them a little, so as to break the yolks, and make it one colour all over. In another pipkin, or clean saucepan, put one pound of loaf sugar and a quarter of a pint of water; put it on the fire, and keep stirring it till it nearly boils, then pour it gradually upon the eggs, whisking them well all the while, and keep whisking all together till quite cold; then mix in very lightly, but thoroughly, one pound of fine dry cold flour. Put clean paper so as to cover the inside of your tins, and rise an inch above them all round; put in your paste, sift loaf sugar on the tops, and bake in a warm oven, till they are firm at top. Or, in preference, fill the tin half or three parts full of the mixture for Savoy Biscuits, and bake as before.
SWEET, OR DIET BREAD RUSKS.
Cut a diet bread cake into slices half an inch thick, place them upon iron plates and put them m a very hot oven, so that they may brown quickly; as soon as they are coloured on one side, turn them, and brown on the other, when they are done.
MA.DE easy.
CAKES AND BUNS.
GINGER CAKES.
Rub a quarter of a pound of butter into half a pound of flour, mix one egg, three ounces of powdered loaf sugar, and half an ounce of ground ginger, with the butter and flour, and make them all together into a paste; roll it out a quarter of an inch thick, and cut it into round cakes, about two or three inches across; bake them in a warm oven, on iron plates.
BUNS.
Into a pound and a half of well-dried flour rub four ounces of moist sugar; warm a quarter of a pint of milk about blood warm, but not hot enough to scald the yeast; make a hole in the middle of the flour, and put in a quarter of a tea-cupful, or thereabout, of good thick yeast, which is not too bitter, or it will taste in the buns; pour on it your warm milk, and mix about one third, or nearly half, of the flour with it, leaving the rest unmixed round the sides of the pan. Set it in a warm place to rise, for three quarters of an hour, or an hour. When it has well risen, melt a quarter of a pound of butter, and mix it with some milk, let it be on the fire until it is about blood warm, and then mix it with the rest of the flour and sugar into a dough. When mixed, it should be rather softer than bread dough. Put it to rise for about a quarter of an hour: and then mould them into round balls under the hands ; put them on buttered iron plates, and then into a warm place to rise or prove ; when well risen, bake them in a
a hot oven. If you wish to have currants or carraway seeds and spice in them, mix in either of these when you add the butter and milk. The spice to be used is equal quantities of ground ginger, allspice, coriander, and carraways, mixed together; put as much of this as you think sufficient. When they are baked enough, brush them over with egg and water, mixed together, to give them a gloss.
SAFFRON BUNS.
Records on this page
Diet Bread CakeSweet, or Diet Bread RusksBunsGinger CakesGinger CakesSaffron Buns