Buns

Ingredients

• One cup of yeast
• 3 cups of warm milk
• 3 cups of sugar
• a little flour to make a thin batter
• 1 cup melted butter
• a little salt
• $ teaspoon saleratus
• currants or raisins

Method

1. 1

   Let rise overnight; in the morning add melted butter, salt, saleratus, and currants or raisins.

2. 2

   Let it rise again before molding, then roll and cut as biscuits; let rise again and bake.

3. 3

   Brush with sugar dissolved in milk after baking.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 44. The excerpt below is the record exactly as published.

BUNS.—Two pounds flour, $ pound white sugar, $ pound butter, 2 pounds stoned raisins, 4 teaspoons baking powder, a few drops essence lemon, 2 eggs, 14 tea- cups milk, a little candied peel cut into strips. Rub butter into flour, add peel, sugar, raisins and baking powder. Beat eggs well, take out enough egg to brush over buns, add essence and milk to the egys, add cther mixture, making a rather stiff dough ; mix witha wooden spoon. Put mixture by spoonfuls into well-buttered tins, brushing each bun over with egg. Stick a small piece of lump sugar on the top of each and cook in a quick oven for $ hour. Mrs. HARRISON. BUNS.—One cup of yeast, 3 cups of warm milk, 3 cups of sugar, and a little flour to make a thin batter. Let rise over night; in the morning add 1 cup melted butter, a little salt, $ teaspoon saleratus, currants or ‘raisin

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