English Buns
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
- 1 Cup Barley Flour
- 1 Cup Rice or Corn Flour
- 1 Tablespoon Shortening
- % Cake Yeast
- 2 Eggs
- 1/2 Cup Lukewarm Water
- 1 Tablespoon Syrup
- 1/2 Cup Broken Nut Meats
- 1/2 Cup Chopped Raisins
Method
Mix and sift the flours.
Pour flour into a bowl; break the eggs in whole.
Add the melted shortening, the yeast (which has been dissolved by breaking into a cup and mixing it with the sugar and the lukewarm water).
Stir until all are mixed; beat well, put in warm place to rise one and one-half hours.
Then sprinkle nuts and raisins over top, mix very lightly with a spoon.
Drop into well buttered gem pans; let it rise one-half hour.
Bake twenty-five minutes.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 15. The excerpt below is the record exactly as published.
ENGLISH BUNS 1 Cup Barley Flour 1 Cup Rice or Corn Flour 1 Tablespoon Shortening % Cake Yeast 2 Eggs !/i Cup Lukewarm Water 1 Tablespoon Syrup '/a Cup Broken Nut Meats 1/2 Cup Chopped Raisins
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