Cocoa-nut Buns

Ingredients

• fib. of best flour
• 1 teaspoonful of bicarbonate of soda
• 1 teaspoonful of cream of tartar
• 3oz. of warmed butter
• Jib. of caster sugar
• one egg
• 5 pint of milk
• Jib. of grated Cocoa-nut

Method

1. 1

   Mix with flour, bicarbonate of soda, and cream of tartar.

2. 2

   Beat warmed butter until creamed with caster sugar, add the flour, and mix well; then add one egg, milk, and grated Cocoa-nut.

3. 3

   Shape the paste into buns, arrange these on buttered sheets, and bake for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 403. The excerpt below is the record exactly as published.

Cocoa-nut Buns.- -Mix with fib. of best flour, by sifting, 1 teaspoonful each of bicarbonate of soda and cream of tartar. Beat 3oz. of warmed butter until creamed with Jib. of caster sugar, add the flour, and mix well ; then add one egg, 5 pint of milk, and Jib. of grated Cocoa-nut. Shape the paste into buns, arrange these on buttered sheets, and bake for twenty minutes. Cocoa-nut Cake. — (1) Large. — Beat (-lb. of warmed butter with 1J breakfast-cupfuls of caster sugar, and when it is creamy, beat in 3 5 teacupfuls of flour With which has been mixed 2 teaspoonfuls of cream of tartar and 1 teaspoonful of bicarbonate of soda ; then add a little essence of lemon, the whites of ten eggs firmly beaten, and | pint of milk. Spread the paste about lin. thick on greased tins, and cover the tops with an icing in which the grated Cocoa-nut has been stirred. Pile one layer on the other, allowing a short time for drying, ice the top with plain icing, and sift a little grated Cocoa-nut over it. Bake in a quick oven. (2) Cream fib. of butter with Jib. of caster sugar, by warming and beating ; then add eight well-beaten eggs, one small grated nutmeg, and 1 table-spoonful of essence of lemon. When these are well mixed, stir in lightly Jib. of flour and Jib. of grated Cocoa-nut alternately. Butter a tin, pour the mixture in, and bake quickly. (3) Put 1 piled table-spoonful of grated Cocoa-nut on to a sheet of paper, and let it dry for a couple of days, or use Cocoa-nuts — continued. that which is already desiccated. Put .(lb. of caster sugar and Jib. of butter into a basin, warm and beat them to a cream with the hand, and add 1 table-spoonful of milk; then add three eggs beaten quite light, and next Jib. of flour with 1 table-spoonful of baking-powder and 1 tea- spoonful of essence of vanilla mixed in. Beat all these thoroughly, and then add the Cocoa-nut, working this in. Pour the mixture into a buttered and papered tin, bake it in a gentle oven for about an hour, and turn it out. Serve when cold. (4) Beat together Jib. of butter and lib. of caster sugar, mix with them eight eggs which have been previously beaten, and sift in lib. of flour. Dissolve 2 teaspoonfuls of cream of tartar and 1 teaspoonful of bicarbonate of soda in a little milk, and mix it with the flour and other things. Flavour with essence of lemon or vanilla. Spread a layer of the cake in a buttered tin, then a layer of icing in which there is Jib. of grated Cocoa-nut, put another layer of cake on the top of that, cover the top with icing, and bake in a quick oven. (5) Small. — Work lOoz. of butter and 12oz. of sugar to a cream, add five eggs, and beat well ; then add 21b. of flour with Joz. of cream of tartar and Joz. of bicarbonate of soda mixed in ; next stir in 4oz. of grated Cocoa-nut, work it well until thoroughly incorporated, and pour in sufficient milk to form a dough. Put this into hoops with paper round the sides, and bake in a moderate oven until done. Serve when cold, with a little grated Cocoa-nut dusted on the tops. (6) Grate two Cocoa-nuts, mix with them the same bulk of caster sugar, 1 breakfast-cupful of flour, and the whites of two eggs. Shape the paste into balls, and bake them for twenty minutes. Cocoa-nut Candy. — (1) Put a little more than 1 teaspoonful of gum arabic into 1 pint of warm water, and dissolve it ; then pour it into a saucepan, and add 21b. of sugar and 1 teaspoonful of cream of tartar

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