Christmas Bun, Scottish

Ingredients

• two pounds of flour
• three-quarters of a pound of butter
• one tea-spoonful of salt
• two table-spoonfuls of fresh yeast
• one pound and a half of currants
• two pounds of stoned raisins
• four ounces of blanched almonds
• half a pound of candied lemon, citron, and orange together
• a quarter of an ounce of white pepper
• a quarter of an ounce of ground ginger
• a quarter of an ounce of powdered cinnamon

Method

1. 1

   Rub butter into flour with salt, add warm water and yeast, knead into a light paste.

2. 2

   Set aside a third of the paste, work remaining into it the dried fruits and spices.

3. 3

   Shape into a cylindrical form, wrap with reserved paste, prick holes, and bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 373. The excerpt below is the record exactly as published.

hristmas Btin, Scottish.. — Put one tea-spoonful of salt into two pounds of flour, and rub into it three-quarters of a pound of butter ; add a little warm water and two table-spoonfuls of fresh yeast, and knead it into a light paste. Put aside a,bout one-thii-d of this paste, and work into the rest one pound and a half of currants, stoned and dried, two pounds of stoned raisins, four ounces of blanched almonds chopped small, half a pound of cantUed lemon, citron, and orange together, all finely minced, and a quarter of an ounce each of white pepp

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