English Buns

Ingredients

• Set a sponge over night with i cake of compressed yeast
• dissolved in a cup of warm water
• 3 cups of milk
• and flour enough to make a thick batter
• Then add yi cup of melted butter
• i cup of sugar
• a salt-spocnifui of salt
• % teaspoonful of soda
• % nutm^ grated
• and flour enough to make a stiff dough

Method

1. 1

   Set a sponge over night with a cake of compressed yeast dissolved in a cup of warm water, 3 cups of milk and flour enough to make a thick batter.

2. 2

   Then add 0.5 cup of melted butter, 1 cup of sugar, a salt-spoonful of salt, 0.5 teaspoonful of soda, grated nutmeg and flour enough to make a stiff dough.

3. 3

   Let raise five hours; then roll out half an inch thick and cut into round cakes.

4. 4

   Lay in a well-buttered baking-pan.

5. 5

   Let stand half an hour; then bake until a light brown.

6. 6

   Brush the top with white of egg beaten with pulverized sugar.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 27. The excerpt below is the record exactly as published.

English Buns. Set a sponge over night with i cake of compressed yeast dissolved in a cup of warm water, 3 cups of milk and flour enough to October nuke a thick batter. Then add yi cup of melted butter, i cup of sugar, a. salt-spocnifui of salt, % teaspoonful of soda, % nutm^ grated and flour enough to make a stiff dough

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