Bath Buns

Ingredients

• one pound of flour
• one tablespoonful of yeast
• one cupful of milk
• six ounces of butter
• four eggs
• five or six caraway comfits
• lemon or citron-peel

Method

1. 1

   Put one pound of flour into a pan, and make a hole in the centre, into which pour one tablespoonful of yeast and one cupful of milk, slightly warmed.

2. 2

   Mix these together with a little of the flour, and leave it near the fire to rise.

3. 3

   Dissolve six ounces of butter, and beat up four eggs; add this to the remaining flour, and mix all together.

4. 4

   It must be again allowed to rise; and when it has well risen, put small balls of this mixture on a well-greased tin cake plate two or three inches apart.

5. 5

   Sprinkle loaf sugar on the top, or brush them over with a mixture of egg and milk.

6. 6

   Bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 197. The excerpt below is the record exactly as published.

Bath Buns. — Put one pound of flour into a pan, and make a hole in the centre, into which pour one table-spoonful of yeast and 'one cupful of milk, slightly warmed. Mix these together with a httle of the flour, and leave it near the fire to rise. Dissolve six ounces of butter, and beat up four eggs ; add this to the remaining flour, and mix all together. It must be again allowed to rise ; and when it has ivell risen, which -will be in about an hour, put small balls of this mixture on a well-greased tin cake plate two or three inches apart. Tliis dough being light, it will fall ifeto the required shape. Sprinkle loaf sugar on the top, or brush them over with a mixture of egg and milk. Five or six caraway comfits and lemon or citron-peel

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