Jam Buns
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 285. The excerpt below is the record exactly as published.
Jam buns are a tremendous saving of trouble when the housewife is very busy on a Saturday. Get half a dozen stale buns (penny buns are sold at three a penny, when stale, at any bakers). Split them open. Pour a little boiling milk or water over them. Spread thickly with golden syrup
Cook this with the app: pantry check, scaling, and the assistant.