Buns
From The new home cook book, 1896
Serves 1
If it rises before you are ready, push it down.
Presented as published in 1896. 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 new home cook book (1896), page 119. The excerpt below is the record exactly as published.
BUNS. Tw^o cofleecups bread dough, two eggs, one cup sugar, spices, a few currants ; mould like rusk and let them rise before baking. BUNS. M. Take one large coffeecup of warm milk, one-quarter cake of yeast and salt ; make sponge ; let rise ; when light work into a dough, adding one-half teacup of sugar. VALUABLE EECIPES. 299 one egg, butter twice size of an egg
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