London Buns

Ingredients

• 1 lb. flour
• 0.5 lb. castor sugar
• 2 eggs
• Grated rind of 0.5 lemon
• 3 oz. sultanas
• 0.5 lb. butter
• 2 teaspoonfuls baking powder
• 2 oz. candied peel
• A little milk
• A few pieces of lump sugar

Method

1. 1

   Pass the flour through a wire sieve; rub into it the butter, add all the dry ingredients, the peel cut up; heat up the eggs, add to them a little milk, add to flour, &c., mix rather stiffly; divide into nine heaps on a greased tin; paint over each with a little egg or milk; break up the lump sugar into coarse pieces, and sprinkle over each; bake in a rather hot oven 20 to 30 minutes.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 56. The excerpt below is the record exactly as published.

^ teaspoonfuls baking powder 1 teaspoonful grated ginger Pinch salt 1 egg 1^ oz. butter l| oz. dripping or lard 3 oz. brown sugar 1 oz. mixed candied peel A little milk Rub the butter and dripping into the flour, add all the dry ingredients ; beat up the egg with a little milk, add to flour &c., mix thoroughly ; divide in 12 small heaps on a greased tin ; hake 15 minutes in a rather hot oven. No. 284. GINGER CAKE. 10 oz. flour i lb. butter J lb. castor sugar 3 oz. preserved ginger 4 eggs i teaspoonful grated ginger 1 teaspoonful baking powder A little grated lemon rind A tablespoonful syrup Beat the butter and sugar to a cream, heat up the eggs, and add to them the syrup from the ginger; add the eggs alternately with the flour, sifted, to the butter and sugar ; beat thoroughly, and lastly add the baking powder and the ginger ; cut in f inch squares ; bake in a moderate oven l-^- hours. LONDON BUNS. 1 lb. flour ^ lb. castor sugar 2 eggs Grated rind of ^ lemon 3 oz. sultanas ^Ib butter 2 teaapoonfuls baking powder 2 oz. candied peel A little milk A few pieces of lump sugar

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