Buns

Ingredients

• Three-quarter lb. flour
• } lb. butter
• } lb. sugar
• } lb. currants
• } lb. candied peel
• 4 eggs
• 1 teacupful of milk
• a teaspoonful baking powder

Method

1. 1

   Put the flour into a basin, rub in the butter lightly, add the sugar, currants, peel, and baking powder.

2. 2

   Beat up the eggs with the milk, and mix the ingredients well together with a wooden spoon.

3. 3

   Make up into rounds, and bake in a quick oven.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 76. The excerpt below is the record exactly as published.

Buns. Three lb. of flour, i lb. sugar, J lb. butter, 1 oz. German yeast, lj pints milk, } lb. currants, ^ oz. carraway seeds. Put the flour into a basin, mix into it a teaspoonful of salt ; warm MISS CAMERON'S COOKERY BOOK. 193 the milk and melt in it the yeast, butter and sugar; pour this on to the flour, and mix into a smooth dough ; cover over with a oloth, and set in a warm place to rise for two hours, after which time clean the currants and beat them in. Make up into buns, place them on a well-floured tin, let them rise for twenty minutes, and bake in a quick oven. Buns. Three-quarter lb. flour, J lb. butter, J lb. sugar, J lb. currants, J lb. candied peel, 4 eggs, 1 teacupful of milk, a teaspoonful baking powder

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