Lemon Buns

Ingredients

• 0.5 lb. flour
• 1 egg
• 0.5 pint milk
• Juice and rind (grated) of 1 lemon
• 2 oz. currants
• 2 oz. lemon peel
• A little nutmeg
• 2 oz. castor sugar
• 1 oz. butter
• 0.5 oz. German yeast or 2 teaspoonfuls of baking powder
• 0.5 oz. carraway seeds
• Pinch of salt

Method

1. 1

   Warm the milk, add to the yeast 1 teaspoonful sugar and the same of flour, pour over the milk and set in a warm place to rise; rub the butter into the flour, add all the dry ingredients, beat up the egg, add to yeast and milk, with this mix the flour to a stiffish paste, set to rise 2 hours; divide into 12 buns, place on a greased baking-sheet, paint over with a little milk and sugar.

2. 2

   Bake in a quick oven 8 to 10 minutes.

3. 3

   If baking powder is used the mixture must be baked at once.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 57. The excerpt below is the record exactly as published.

LEMON BUNS. ■ f lb. flour 1 egg \ pint milk Juice and rind (grated) of 1 lemon 2 oz. currants 2 oz. lemon peel A little nutmeg 2 oz. castor sugar 1 oz. butter ^ oz. German yeast or 2 tea- spoonfuls of baking powder ^ oz. carraway seeds Pinch of salt

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