Geneva Buns

Ingredients

• two ounces of butter
• a pound of flour
• a pinch of salt
• a dessert-spoonful of good yeast
• half a pint of milk
• a well-beaten egg
• a little sugar
• a few currants
• some chopped candied lemon

Method

1. 1

   Mix butter into flour, add salt and yeast mixed with milk.

2. 2

   Let rise, then work into dough with egg, sugar, currants, and lemon.

3. 3

   Shape into rolls, brush with egg, and bake for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 585. The excerpt below is the record exactly as published.

a little sugar over before serving. If any are left, they may be warmed again before the fire I or in the oven. Before attempting to make I gauffres it is well to see them made. Probable cost, Is. 3d. for this quantity. Sufficient, a dozen or eighteen for a dish. Gauffres, Flemish, (another way). — Dis- solve one oimce of yeast in half a pint of new milk ; mix twelve ounces of flour with the milk, and make it into a soft dough, which put to rise near the fire. Melt six ounces of butter ; add to it half an ounce of powdered sugar, the rind of two oranges rubbed off on some more sugar, which should also be poimded, two well-beaten eggs, and a little salt. When the sponge has risen to double its original quantity, mix the above ingredients well with it, adding half a pint of whipped cream, the yolks of four eggs, and the whites whisked to a firm froth. Mix the whites lightly with the batter, and cover again to rise. When ready, smear the gauifre-irons with clarified butter, fill with a spoon, and bake a bright yellow colour. Turn the gaulfre-irons that the batter may run into the other side, and set them over a charcoal tire. Let them be removed from the irons when done, trimmed, and then set in the oven or before a tire. Shake lemon, orange, or vanilla sugar over, and serve on a napkin. Ureat care must he taken to prevent the gauifres from getting too brown. Probable cost, 2s. 3d. for this quantity. Gelatine Jelly. — Where economy is a consideration, as it is in the majority of homes, pretty and palatable dishes may be made from gelatine. The objection to the use of this article is that it often imparts a gluey taste to the jelly, the only remedy for which is that care should be taken to obtain as good a quality of gelatine as possible, and not to use a larger quantity than is necessary for the timmess of the dish. Soak the gelatine in water until it swells ; this will be in about an hour. Dis- solve it in a little boiling water for a few minutes, add wine, lemon-juice, sugar, and flavouring according to taste, and pour into a damp mould. Keep it in a cool place until firmly set. If very stiff, it may be turned out more easily if dipped in boiling water for a moment. Probable cost, 6d. per quart packet. Gelatine Jelly (another way). — Soak. one ounce of gelatine in half a i>int of cold water for three-quarters of an hour. Stir it into a pint of boiling water, remove the scum as it rises, and when the gelatine is quite dissolved, strain it through a bag, and it is ready to be sweetened and flavoured in the same way as calf 's-feet jelly. In nearly all the recipes where isinglass is ordered, gelatine may be used, but, though. half the price, it is neither so nourishing nor so delicate in flavour. Probable cost, 6d. per ounce. Sufficient, one ounce of gelatine for a pint and a half of jelly, or a quart if jjlaced upon ice. Gelatine and Isinglass Jelly {s'r Isin- glass and Gelatine Jelly) . General's Sauce.^ — Put a tea-spoonful of cloves into a mortar with half a clove of garlic, one bay-leaf, a sprig of thyme, the thinly-peeled rind of half a Seville orange, three minced shallots, a tea-spoonful of whole pepper, a blade of mace, and one ounce of salt. Bruise them thoroughly. Put them into a stone jar, and j)om over them a cupful of sherry, two table-spoonfuls of verjuice, two of lemon-juice, and foiu- of vinegar. Cover the jar closely, and put it into a cool oven, or by the side of the fire, for five or six hours. Pour off the liquid gently, strain it, put it into small bottles, and keep them tightly corked. Suffi- cient, mix a tea -spoonful in haU a pint of melted butter or gravy, and taste if more be required. Probable cost, Is. per pint, exclusive of the sherry. Geneva Buns. — Pub two ounces of butter into a pound of flour, add a pinch of salt, and set the sponge -with a dessert-spoonful of good yeast, mixed with half a pint of milk. Let it stand for nearly an hour, then work it GEN ( 247) GEN into a light dough, adding a well-beaten egg, mixed with a little lukewarm milk. A Jittle sugar, a few currants, and some chopped .candied lemo

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