American Breakfast Buns
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for a dozen buns.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 134. The excerpt below is the record exactly as published.
American Breakfast Buns.— Take the chill off a quarter of a pint of milk, and mix it AME (10) AME with the same quantity of fresh yoast ; add a quarter of a pound of butter melted, but not hot, sugar to taste, and a couple of eggs well beaten, and then, very gradually, sufficient flour to make a tolerably finn dough
Cook this with the app: pantry check, scaling, and the assistant.