Bunns

Ingredients

• One and a quarter pounds of sifted flour
• half a pound of butter
• beat two eggs
• a pint of new milk
• half a gill of brandy
• the same of rose-water
• half a grated nutmeg
• a pinch of cinnamon
• a teacup of yeast
• half a pound of sifted sugar
• a coffee cup of currants

Method

1. 1

   Rub the butter into the flour; beat the eggs, stir them into a pint of new milk, warm the milk a little and stir it into the flour and butter, add half a gill of brandy and the same of rose-water, half a grated nutmeg, a pinch of cinnamon and a teacup of yeast; mix all together with a knife and set to rise for several hours.

2. 2

   When light, stir in half a pound of sifted sugar, and pour into buttered pans to rise.

3. 3

   You may add a coffee cup of currants, washed and dried.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 120. The excerpt below is the record exactly as published.

Bunns. One and a quarter pounds of sifted flour, rub into it half a pound of butter ; beat two eggs, stir them into a pint of new milk, warm the milk a little and stir it into the flour and butter, add half a ghuss of brandy and the same of rose-water, half a grated nutmeg, a pinch of cinnamon and a teacup of yeast; mix all together with a knife and set to rise for seyeral hours. When light, stir in half a pound of sifted sugar

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