vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Breakfast Buns
From The Rural cook book, 1907
Serves 18
They must not be heavy and doughy.
Presented as published in 1907. 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 The Rural cook book (1907), page 63. The excerpt below is the record exactly as published.
Breakfast Buns.— Scald one-half pint of milk; pour it over two table- spoonfuls of sugar; one quart of lukewarm water; when milk is luke- warm add tlie yeast and. enough flour to make a "sponge." Let rise until it doubles its original bulk, about two hours ; then cream together half a cupful of butter and half a cupful of sugar; add two well-beaten eggs and one cupful of scalded milk
Cook this with the app: pantry check, scaling, and the assistant.