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Buns
From Buckeye cookery, 1892
Serves 1
Use the same cup for each measure. Recipe by Mrs. W. A. James.
Presented as published in 1892. 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 Buckeye cookery (1892), page 18. The excerpt below is the record exactly as published.
Buns. half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg. Let rise till very light, then moid into biscuit with a few currants. Let rise a second time im pan; bake, and, when nearly done, glaze with a little molasses and milk
Cook this with the app: pantry check, scaling, and the assistant.