Buns

Ingredients

• 1 oz. of German yeast
• 3 gills of milk
• 1 lb. of flour
• 1 oz. of butter
• £ lb. of moist sugar
• | lb. of sultana raisins or currants

Method

1. 1

   Warm milk and mix with yeast.

2. 2

   Combine with flour to form dough and let rise.

3. 3

   Warm milk and butter, mix with flour, then combine with risen dough.

4. 4

   Add raisins and sugar, let rise again.

5. 5

   Shape into buns, bake at 240°F for about 30 minutes.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 152. The excerpt below is the record exactly as published.

BUNS. Average cost of " Buns " (this quantity will make about twenty-seven). INGREDIENTS. d. i oz. of German yeast i I J lb. of flour 3 J 3 gills of milk i| i oz. of butter j £ lb. of moist sugar i | lb. of sultana raisins or currants i J _9i Time required, about tzvo horns and a half. Now we will show you how to make Buns. 1. We put one gill and a half (one gill is a quarter of a pint) of milk into a saucepan and put it on the fire. 2. We put one ounce of German yeast into a basin, 3. When the milk is just warm, we pour it by degrees on to the yeasty mixing them well together with a spoon. 4. We put one pou7id of flour mX.o a large basin and stir into it the milk and yeast, mixing it into a dough. 5. We cover the basin with a cloth, and stand it on the fender, and let it rise for about one hour. 6. We put one gill and a half of milk into a saucepan, with one ounce of butter, and put it on the fire to warm. 7. We put half a pound of flour mX.o a basin and stir into it the milk and butter. 8. When the dough is sufficiently risen, we turn it into this mixture, and work them well together. 9. We now add a quarter of a pound of sultana raisins or currants and a quarter of a pound of moist sugar, and mix all well together. N.B. — If currants are used they should be well washed, dried in a cloth, and carefully picked over to see if there are any stones mixed with them. 10. We cover the basin with a cloth and stand it near the fire to rise again for one hour. Lesson on Making Buns. 409 11. After that time we take a tin and grease it with t ised 1 it. >ized at for the kite lem are 408 National Training School for Cooker v. 1 " s> 7* '* N< 1. pint) 2. 3. to th 4. into : 5. fend( 6. with 7. it the 8. this 1 curra all w ] 10 the fi / " U ^ Lesson on Making Buns. 409 11. After that time we take a tin and grease it with dripping or butter. N.B.— If there is no tin, the shelf from the oven should be greased and used instead. 12. We flour a paste board and turn the dough out on it. 13. We take a knife, dip it in flour, and cut the dough into pieces. 14. We flour our hands, and form the dough into balls. N.B. — This quantity of dough will make about twenty-seven ordinary sized buns. 15. We put the buns on the tin. 16. We put the tin into the oven (the thermometer at the oven door should rise to 2400) to bake the buns for about half an hour. 17. When they are half done, we take the tin out of the oven, brush the buns over with water, and sprinkle white sugar over them. 18. We now put the tin back in the oven. 19. When the buns are sufficiently baked, we take them off the tin and slant them against a plate until they are cold. They are then ready for serving. N.B. — This will prevent their getting heavy. 4io National Training School for Cookery. RICE BUNS. Average cost of " Rice Buns" (about eight or ten). INGREDIENTS. d. 1 tablespoonful of flour y i 5 lb. of ground rice J lz \ lb. of sugar i 2 oz. of butter 2 2 eggs 2 £ a teaspoonful of baking powder 0} Time required, half an hour. Now we will show you how to make Rice Buns. 1. We put a quarter of a pound of ground rice and a tablespoonful of flour into a basin, with half a teaspoonful of baking powder. 2. We add a quarter of a pound of pounded loaf sugar, and two ounces of butter, and mix all together with a wooden spoon. 3. We break in two eggs and beat all lightly together. N.B. — We should be careful to see that the eggs are good before adding them to the mixture. 4. We take some small tins or patty pans, and grease them well with a piece of dripping or butter. 5. We fill these tins tzvo-thirds full with the mixture. N.B. — This quantity will make about eight or ten buns. N.B. — If there are no small tins, the mixture could be put into a cake tin, which should be previously greased inside. 6. We put the tins into the oven (the thermometer at the oven door should rise to 2400) to bake for fifteen minutes. 7. After that time, we turn the buns out of the tins, and lean them against a plate until they are cold. They are then ready for serving. N.B. — This will prevent their getting heavy. Lesson on Making Ginger-Bread Nuts. 4 r 1 GINGER-BREAD NUTS. Average cost of" Ginger-bread Nuts" (about twenty -four). INGREDIENTS- d. 1 lb. of flour

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