Little Buns

Ingredients

• Beat six ounces of butter
• the yolks of six eggs
• two ounces of butter
• an ounce of dried yeast
• mixed in a cup of warm milk
• a pound of flour
• enough sour cream to mix

Method

1. 1

   Put little lumps the size of a walnut on a buttered tin, and set them to rise.

2. 2

   When they are light, put in the centre of each an almond, a raisin, or a dot of dried fruit, brush them over with egg and sugar mixed, and bake them in a quick oven for ten or twenty minutes.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 217. The excerpt below is the record exactly as published.

the yolks of six eggs and the whites of three, and put them into a quart of cream. Sweeten, and add a little orange-flower or rose-water, with a pound of melted butter, and six handfuls of French barley that has been boiled tender in milk. Butter a dish, pour it in, and send it to the oven. 408 THE THOROUGH GOOD COOK. 18. Brown Bread Pudding. Half a pound of stale brown bread grated ; ditto of currants ; ditto of shredded suet ; sugar and nutmeg ; mix with four eggs, one tablespoonful of brandy and two of cream ; boil in a cloth or basm that exactly holds it for three or four hours. 19. Bnns, Little. Beat six ounces of butter to cream. Add the yolks of six eggs, two ounces of butter, the grated peel of a lemon, an ounce of dried yeast mixed in a cup of warm milk, and a pound of flour, with enough sour cream to mix

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