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Endcliffe Buns
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 504. The excerpt below is the record exactly as published.
Endcliffe Buns.— Take eighteen ounces of floui-, six ounces of sugar, four ounces of butter, half an ounce of baking-powder, one egg, six ounces of currants or sultana raisins, and half a pint of new milk
Cook this with the app: pantry check, scaling, and the assistant.