Aunty’s Buns

Ingredients

• half a pound of fresh butter
• two pounds of flour
• a little salt
• a little warm milk
• yeast
• half a pound of sifted loaf sugar
• half a pound of currants
• some chopped citron
• and candied peel
• three fresh eggs

Method

1. 1

   Beat up the eggs well with as much tepid milk as will make it the thickness of a plum pudding.

2. 2

   Mix all together and let it rise again before baking.

3. 3

   Use oval fluted tins well buttered, and bake a good brown.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 374. The excerpt below is the record exactly as published.

Aunty’S Buns. — ( Family Recipe .) — Bub half a pound of fresh butter into two pounds of flour, add a little salt. Mix it with a little warm milk and yeast. Let it stand to rise. Then add half a pound of sifted loaf sugar, half a pound of currants washed and picked, and some chopped citron and candied peel. Beat up three fresh eggs

Cook this with the app: pantry check, scaling, and the assistant.