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Buns
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.
Buns One cup sugar, one cup yeast, three cups milk, flour for batter over night. Add in the morning one cup butter, one and a half cups sugar, spice to taste, knead, cut and put into pans and raise four or five hours; add two cups currants
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