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Guernsey Buns

Name: Guernsey Buns
Yield: 12 servings
Ingredients: four ounces of butter; one pound of flour; a pinch of salt; two table-spoonfuls of yeast; as much milk as will form a dough

From Cassell's dictionary of cookery, 1892

Serves 12

Sufficient for eight or nine buns.

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 663. The excerpt below is the record exactly as published.

Guernsey Buns.— Rub four ounces of butter into one pound of flour. Add a pinch of salt and two table-spoonfuls of yeast, wnth as much milk as will form a dough

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