Lemon Buns

Ingredients

• Two pounds of flour
• six drachms of bi-carbonate of soda
• half a pound of sugar
• quarter of a pound of butter
• two eggs
• three quarters of a pint of buttermilk
• twelve drops of essence of lemon

Method

1. 1

   Mix the soda with the flour; rub in the butter; add the sugar, the buttermilk, the eggs, well beaten, and the essence of lemon; mix all together, and bake immediately.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 121. The excerpt below is the record exactly as published.

two eggs. Rub the butter in the flour, adding a little salt ; mix the warm milk with the yeast ; strain it into the middle of the flour, and set it to rise ; when risen well in the sponge, add the sugar, currants, a little mace, and the eggs, well beaten ; set it to rise again, and when ready, bake the buns in small tins, in a quick oven. Sultana raisins may be used instead of cuiTants. No. 549. — Common Buns. Three pounds of flour, half a pound of sugar, quarter of a poimd of butter, three quarters of an oiuice of German yeast, one pint and a half of new milk, three quarters of a pound of currants, half an ounce of caraway seeds, and quarter of an ounce of prepared ginger. Rub the butter in the flour, adding a little salt ; mix the warm milk in the yeast, and when settled, pour it through a fine strainer into the middle of the flour, stirring it till it forms a thm batter ; cover with a cloth, and let it rise well before the fire ; then add the currants, well cleaned, the ginger and car- VEOETARrAN COOKERY. 213 away seeds. Make up the buns ; let them rise about twenty minutes, and bake in a quick oven. No. 550. — Endoliffe Buns. Eighteen ounces of flom-, six ounces of sugar, four ounces of butter, half an ounce of baking powder, one egg, six ounces of currants, or Sultana raisins, and half a pint of new milk. Rub the powder into the flour ; then rub in the butter, add- ing the sugar, currants, or raisins, the egg, well beaten, and the milk ; mix all together, and bake in tins in a rather hot oven, sifting a little powdered sugar over, before setting them in the oven. No. 551. — Lemon Buns. Two poimds of flour, six drachms of bi-carbonate of soda, half a pound of sugar, quarter of a poimd of butter, rivo eggs, three quarters of a pint of buttermilk, and twelve drops of essence of lemon. Mix the soda with the flour ; rub in the butter ; add the sugar, the buttermilk, the eggs, well beaten, and the essence of lemon ; mix all together, and bake immediately. No. 552. — Longford Buns. One pound of flour, q_uarter of a pound of butter, two ounces of sugar, quarter of a pound of caraway comfits, quarter of a pint of cream, fom- eggs, quai-ter of an ounce of German yeast, and the grated rind of a lemon. Rub the butter in the flour ; mix the cream, warm, with the yeast, and strain into the middle of the flour ; cover with a cloth, and set it before the fire ; when risen, add the eggs, well beaten (leaving out two whites), the sugar, rolled, the caraway comfits, and lemon-peel ; mix all well together ; make it in round balls ; lay them on buttered tins, and bake iu a mode- rately hot oven. No. 553. — Soda Buns. One pound and a half of flour, three eggs, half a pound of sugar, one large tea-spoonful of carbonate of socU, four ounces 214 VEGETARIAN COOKERY. of butter, six ounces of currants, or Sultana raisins, the grated rind of a lemon, and half a pint of buttermilk. Rub the soda very fine, and mix it well in the flour, adding a pinch of salt, then the sugar, grated lemon -peel, and currants, or raisins, the butter, melted, and the eggs, well beaten ; mix all well together with the buttermilk, and bake immediately in buttered tins, in a rather quick oven. . CAKES. No. 554. — Almond Cake. Six ounces of sweet almonds, half a pound of powdered sugar, seven eggs, six ounces of flour, the grated rinds of two lemons, and one spoonful of orange-flower water. Pound the almonds with the orange-flower water, till quite fine ; then add the yolks of the eggs, well beaten, and the lemon-peel ; gradually stir in the flour as lightly as possible ; add the whites of the eggs, beaten to a strong froth, and bake in a buttered mould, in a moderately hot oven. When set in the oven, the mould should be placed in a pie- dish, to prevent the cake being burnt. No. 555. — Almond Cakes. One ounce of almonds, five ounces of flour, two ounces of butter, five ounces of sugar, and one egg. Rub the butter in the flour, add the sugar, finely powdered, the egg, well beaten, the almonds, blanched and pounded, and a little almond flavour ; mix all together ; roll it in balls about the size of a nutmeg ; sift fine sugar over, and bake them lightly on a buttered tin. No. 556.— Almond Biscuits. Half a pound of almonds, three quarters of a pound of loaf sugar, quarter of a pound of flour, six eggs, the grated rinds of two lemons, one ounce of candied citron, and one table-spoonful of rose-water, or orange-flower water. VEGETARIAN COOKERY. 21.’) Blanch, and pound the almonds with the ^ orange-flower water ; add the sugar, finely powdered, the yolks of the eggs, well beaten, the flour, dried, and the ’ then add the whites of the eggs, beaten to a froth, and the citron, cut in thin shreds ; rub cheesecake tins over with a little fresh butter ; about half fill them ; sift sugar over, and bake in a moderately hot oven. No. 557. — Basle Cakes. One pound of flour, quarter of a pound of butter

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