“ 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 which you will use ; make a hole
in the middle of your flour, and put in a quarter of a
teacupful, 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 with it about one-
third, or nearly half, of your flour, leaving the rest
148
SAFFRON BUNS.
of the flour unmixed round the sides of your pan.
Set it in a warm place to rise for three-quarters of
an hour or an hour. When it has risen well, melt a
quarter of a pound of butter✪ Buns, and mix it with milk ;
let it be on the fire till about blood warm, and then
mix it with the rest of the flour and sugar into your
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 ; put them on buttered
iron plates, and then into a warm place to rise light ;
when well risen, bake them in a hot oven. If you
wish to have currants or caraway-seeds in them,
mix them in along with the butter ; if you wish
them spiced, mix equal quantities of ground ginger,
allspice, coriander, and caraway ; put as much as
you think sufficient, when you put in the butter.
When they are baked enough, brush them over
with egg and water mixed together, to give them
a gloss.”
Saffron Buns.
“ Make the dough for them the same as for plain
buns. Put a little of the best saffron in a teacup,
and pour over a little boiling water ; let it stand on
the top of the oven, to extract the flavor ; and when
you put in the butter, mix in as much of the saffron-
water as will make the dough of a bright yellow
color. Bake them as before directed. You may put
in a few currants, but saffron buns are seldom
spiced.”
Hot Cross Buns.
“Two pounds of flour, half a pound of sugar, and
a small quantity of grated nutmeg and allspice mixed
PARKER-HOUSE ROLLS.
149
together. Make a hole in the centre of the flour,
and into it put two tablespoonfuls of yeast, pouring
in also half a pint of warm milk. With the latter
and the surrounding flour make a thin batter ; cover
the dish, and let it stand before the fire till the leaven
begins to ferment. Now add to the whole half a
pound of butter✪ Hot Cross Buns melted, and sufficient milk to make
all the flour into a soft paste. Dust it over with
flour, and let it rise again for half an hour. Make
the dough into the shape of buns, notch out on each
the form of the cross, and lay them separately in rows
on buttered tin plates to rise once more for half an
hour; after which, put them into a quick oven, watch-
ing them carefully lest the color should be spoiled by
over-baking.”
Parker-House Rolls.
One teacup home-made yeast, a little salt, one
tablespoonful sugar, a piece of lard size of an egg,
one pint milk, flour sufficient to mix. Put the milk
on the stove to scald, with the lard in it. Prepare
the flour with salt, sugar, and yeast. Then add the
milk, not too hot. Knead thoroughly when mixed
at night ; in the morning but very slight kneading is
necessary. Then roll out, and cut with large biscuit-
cutter. Spread a little butter on each roll, and lap
together. Let them rise very light, then bake in
a quick oven. — The Every-day Cook-Book: Miss
Neill. {By per. Belford, Clarke, & Co.)
Page 59 · 5 recipe records on this page
Presented as published in 1887. 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
“ 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 which you will use ; make a hole in the middle of your flour, and put in a quarter of a teacupful, 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 with it about onethird, or nearly half, of your flour, leaving the rest
SAFFRON BUNS.
of the flour unmixed round the sides of your pan. Set it in a warm place to rise for three-quarters of an hour or an hour. When it has risen well, melt a quarter of a pound of butter, and mix it with milk ; let it be on the fire till about blood warm, and then mix it with the rest of the flour and sugar into your 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 ; put them on buttered iron plates, and then into a warm place to rise light ; when well risen, bake them in a hot oven. If you wish to have currants or caraway-seeds in them, mix them in along with the butter ; if you wish them spiced, mix equal quantities of ground ginger, allspice, coriander, and caraway ; put as much as you think sufficient, when you put in the butter. When they are baked enough, brush them over with egg and water mixed together, to give them a gloss.”
Saffron Buns.
“ Make the dough for them the same as for plain buns. Put a little of the best saffron in a teacup, and pour over a little boiling water ; let it stand on the top of the oven, to extract the flavor ; and when you put in the butter, mix in as much of the saffronwater as will make the dough of a bright yellow color. Bake them as before directed. You may put in a few currants, but saffron buns are seldom spiced.”
Hot Cross Buns.
“Two pounds of flour, half a pound of sugar, and a small quantity of grated nutmeg and allspice mixed
PARKER-HOUSE ROLLS.
together. Make a hole in the centre of the flour, and into it put two tablespoonfuls of yeast, pouring in also half a pint of warm milk. With the latter and the surrounding flour make a thin batter ; cover the dish, and let it stand before the fire till the leaven begins to ferment. Now add to the whole half a pound of butter melted, and sufficient milk to make all the flour into a soft paste. Dust it over with flour, and let it rise again for half an hour. Make the dough into the shape of buns, notch out on each the form of the cross, and lay them separately in rows on buttered tin plates to rise once more for half an hour; after which, put them into a quick oven, watching them carefully lest the color should be spoiled by over-baking.”
Parker-House Rolls.
One teacup home-made yeast, a little salt, one tablespoonful sugar, a piece of lard size of an egg, one pint milk, flour sufficient to mix. Put the milk on the stove to scald, with the lard in it. Prepare the flour with salt, sugar, and yeast. Then add the milk, not too hot. Knead thoroughly when mixed at night ; in the morning but very slight kneading is necessary. Then roll out, and cut with large biscuitcutter. Spread a little butter on each roll, and lap together. Let them rise very light, then bake in a quick oven. — The Every-day Cook-Book: Miss Neill. {By per. Belford, Clarke, & Co.)
Records on this page
RuskBunsSaffron BunsHot Cross BunsParker-House Rolls