Buns No. 2

Ingredients

• One pint of bread dough
• One egg
• One-half cupful of sugar
• Butter the size of an egg
• One-half cupful of French currants
• One-half nutmeg, grated

Method

1. 1

   Mix the butter with the dough, working it in thoroughly; then add the sugar, spice, fruit, and egg.

2. 2

   When all is well mixed, roll out the dough half an inch thick, cut it into round cakes with a biscuit-cutter, place these in a well buttered tin, and leave them in a warm place to rise.

3. 3

   When doubled in size, bake, and while still hot, brush over the top with syrup to glaze.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 155. The excerpt below is the record exactly as published.

BUNS NO. 2. One pint of bread dough. One egg. One-half cupful of sugar. Butter the size of an egg. One-half cupful of French currants. One-half nutmeg, grated

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