vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheltenham Buns
From Vegetarian cookery, 1891
Serves 9
Sultana raisins may be used instead of currants.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 121. The excerpt below is the record exactly as published.
n ounce of German yeast, and half a pint of milk. Rub the butter in the flour, adding a little salt ; mix the milk, warm, with the yeast ; strain, and pour it into the middle of the floui’ ; cover, and set it before the fire to rise ; when sufficiently risen, add the sugar, the caraway seeds, picked and washed, the eggs, well beaten, and the citron, cut in thin slices ; make up the buns ; lay them on baking-tins ; let them rise about a quarter of an hour ; bake in a quick oven ; when done, brush them over with beaten egg, and sift sugar on them. No. 548. — Cheltenham Buns. Three pounds of flour, half a pound of butter, one pint and a half of new milk, three quarters of a pound of sugar, one pound of currants, one oimce of German yeast, and two eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.