Chelsea Buns

Ingredients

• Two lb. pastry flour
• 3 oz. castor sugar
• 3 oz. butter
• 1/2 oz. carbonate of soda
• 1/2 oz. of cream of tartar
• 1 egg
• 1 tablespoonfuls slightly warm milk
• 1/2 oz. carraway seeds
• 1 saltspoonful ground ginger

Method

1. 1

   Put the flour into a basin, add the sugar and cream of tartar, rub in the butter, add the seeds, and ginger, and soda — beat the egg with the milk, and mix all to a smooth spongy dough.

2. 2

   Divide it into twenty long strips and roll each into a coil; put them on a buttered baking-tin, brush over with egg, sprinkle with sugar, and bake quickly.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 77. The excerpt below is the record exactly as published.

Chelsea Buns. Two lb. pastry flour, 3 oz. castor sugar, 3 oz. butter, \ oz. carbonate of soda, \ oz. of cream of tartar, 1 egg, i table- spoonfuls slightly warm milk, J oz. carraway seeds, \ salt- spoonful ground ginger. Put the flour into a basin, add the sugar and cream of tartar, rub in the butter, add the seeds, and ginger, and soda — beat the egg with the milk, and mix all to a smooth spongy dough. Divide it into twenty long strips and roll each into a coil; put them on a buttered baking-tin, brush over with egg, sprinkle with sugar, and bake quickly. Ladies' Fingers. Take 7 eggs, £ lb. sifted sugar, 5 oz. of flour. Separate the yolks from the whites of the eggs; put the yolks in a basin with the sugar, and stir together till the mixture is light and creamy ; whip the whites to a stiff froth, and add them gradually with the flour. When well mixed, lay it out in the form of fingers on strong paper. Bake in a moderate oven a delicate colour. When done, wet the under side of the paper with a brush, when the fingers can be removed without breaking; stick two and two together. Essex Almond Cakes. Half lb. butter, J lb. sugar, f lb. flour (Hungarian), £ lb. almonds, 6 eggs, £ gill of milk, 1 oz. pistachios, 1 teaspoonful baking powder. Beat the butter to a cream with the sugar, blanch and pound the almonds, and add them to the butter; mix in the flour, milk, and eggs ; cut the pistachios in strips MISS CAMERON'S COOKE BY BOOK. 197 and add them, last of all the baking powder. Bake in gem pans well greased. It will save trouble to use desiccated almonds, which are ready ground. Pitcaithly Bannock. Put into a basin 1 lb. flour, 2 oz. chopped almonds, \ lb. castor sugar, 2 oz. chopped peel, 2 oz. carraway seeds.

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