Currant Buns

Ingredients

• i ts flour
• ■J pint milk
• \ teaspoonful salt
• i^ teaspoonful heaped up of Yeatman's yeast powder
• i lb. butter
• \ lb. moist sugar
• \ lb. currants, or sultana raisins

Method

1. 1

   Mix well together the flour, salt, and yeast powder, then melt the butter in the milk (cold), which add with the sugar to the flour, &c., and make into a dough, after which add the currants or raisins.

2. 2

   Bake in a buttered tin in a hot oven.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 175. The excerpt below is the record exactly as published.

ints flour ; ^ pint milk. Rub the butter and sugar to a smooth, light cream ; add the eggs, beat a few minutes longer ; then add the flour, with the powder sifted in it, the lemon-peel, and milk. Mix into a moderately firm batter. Lay well-greased muffin rings on a greased baking-tin, and put a large spoonful into each. Sift sugar on them, and bake fifteen minutes in a hot oven. Currant Buns. i\ pints flour ; ■J pint milk ; \ teaspoonful salt ; ^ teaspoonful heaped up of Yeatman's yeast powder ; i lb. butter ; \ lb. moist sugar ; \ lb. currants, or sultana raisins

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