London Buns

Ingredients

• 1 lb. Flour
• 2 oz. Butter
• 3 oz. Sugar
• 5 oz. Sultana Raisins
• 1 oz. Orange Peel (minced)
• 1 Egg
• pinch of Salt
• 1 pint Milk
• 1 teaspoonful Carbonate of Soda
• 1 teaspoonful Tartaric Acid or 2 teaspoonfuls of Cream of Tartar
• few drops of Essence of Lemon

Method

1. 1

   Knead until pretty firm, then divide into small buns.

2. 2

   Brush over with a little milk, sprinkle a little rough sugar over the top.

3. 3

   Bake in a smart oven for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 148. The excerpt below is the record exactly as published.

London Buns. l lb. Flour, 2 oz. Butter, 3 oz. Sugar, 5 oz. Sultana Raisins, 1 oz. Orange Peel (minced), 1 Egg, pinch of Salt, i pint Milk, 1 teaspoonful Carbonate of Soda, I teaspoonful Tartaric Acid or 2 teaspoonfuls of Cream of Tartar, few drops of Essence of Lemon. Knead until pretty firm, and then divide into small buns. Brush over with a little mifk, sprinkle a little rough sugar over the top. Bake in a smart oven for 20 minutes. OR, f lb. Flour, i lb. Butter, i lb. Sugar, i lb. Orange Peel, 3 Eggs, Butter-milk, Essence of Lemon, Lump Sugar, and 1^ teaspoonfuls Baking Powder. Make dough very stiff. Bnish over with egg, cVc., and bake about 15 minutes. Macaroons. To 1 lb. blanched and beaten sweet almonds, put 1 lb. sugar, and a little rose water to keep them from oiling. Tlien-beat the whites of 7 eggs to a stiff froth ; add and beat well together. Drop on wafer J)aper, grate sugar over, and bake. 0 Meringues. Take ^ lb. sifted sugar, 6 whites of eggs. Whisk the whites ■ until they are quite stiff ; then with a spoon mix in the sugar lightly, Cut several bands of white paper 2 inches wide, and put on wood well seasoned; then put spoonfuls of the mixture a little apart on the bands of papet, dust the top with sifted sugar, and put the boards into TRIED FAVOURITES COOKERY BOOK. 159 a cool oven, with door a little ojDcn, to harden them. Tlien scoop out the insides and put back into the oven to harden. Fill each half with whipped cream, flavoured with essence of vanilla. Join two together, and serve. Secret of a good Meringue is to dry, not bake. Should be in oven at least i- hour. New Yea.r Cakes. (More digestible than Mince Pies.) Take e<pial weight of chopped apples and raisins, brown sugar, candied peel and currants. To 1 lb. of mixture put juice and rind of lemon and ^ teaspoonful mixed spice. Make into small cakes with flaky paste, and brush over with white of egg and sprinkle sugar over. Orang-e Cakes. Take all the pulp of the oranges that you have used for making marmalade, and rub it through a hair sieve with a wooden spoon. Allow 3^ lb,, of sugar to 1 lb. of the pulp, and boil it 1 hour, or until it becomes quite thick. Put it away in jars, and let it remain months until it becomes quite firm ; and then take a sheet of white paper, and form some of the orange into small round cakes the size of a penny. Cover them Avith sifted sugar, and leave them to dry. Orange Rock Cakes. 1 lb. PloAir, i teacupful Sugar, 2 teaspoonfuls Baking Powder, 3 oz. Butter, 1 Egg, 1 Orange. Put flour, sugar, and powder in basin, mix well. Hub in butter ; grate in ^ rind of orange. Add juice of whole orange, and egg, well beaten, to make very stift' dough. Take off in rough pieces, about the size of a walnut, with two forks, and put on oven shelf, allowing a little sjjace between each. 10 or 15 minutes in quick oven. Queen Cakes. 8 oz. Flour, 2 oz. Butter, 2 oz. Sugar, 2 oz. Sultanas, 1 oz. Peel, rind of Lemon (grated), 1 Egg, and i teaspoonful Baking Powder. Cream butter and sugar. Add flour and egg gradually, beating well between times. Then add raisins, peel, and lemon rind. Beat again, and lastly add baking powder, and mix well. Fill small greased tins three parts full, and bake in oven very quick at first, then cooler. Cook till pale brown, and firm to touch. OR, 3 Eggs, Aveiglit of same in Flour, Sugar, and Butter, Essence of Lemon. Put the butter into a basin, and with the hand cream it well, add the eggs, and beat j then the flour, and continue to beat one way for about 16 minutes. Add a few drops ' essence of lemon. Put in small greased tins, and bake in quick oven for about | hour. Raspberry Buns. Mix 6 oz. ground rice and same of flour. Rub in J lb. lard, same of sugar, and teaspoonful baking powder. Mix into stiff paste, with yolk of egg and a little milk. Divide into balls, hollow each and in- sert a little raspberry jam. Close up, and dip in white of egg. Flatten a little, and bake in shai'p oven. They will crack and show jam through. Rice Buns. 2 oz. Flour, 2 oz. Casfor Sugar, i teaspoouful Baking Powder, 1 lb Rice Flour, 2 oz. Butter, 2 Egg.s, Vanilla Essence, or Rind of 1 Lemon. Cream the sugar and butter, add ^ the flour and 1 egg, then the remainder of the flour, egg, essence, and baking powder. Fill greased 160 TRIED FAVOURITES COOKERY BOOK. patty pans two-thirds full with the mixture. Place in good oven, and bake for 15 minutes. Sufficient for 12 buns. Rice Cakes. 1 cupful cold boiled Eice, 1 pint Flour, teaspoonful Salt, 2 beaten Eggs, Milk to make a rather thick batter. Beat well, and bake on girdle. Or add a tablespoonful melted butter or lard, make the batter a little thinner with milk, and bake in a hot oven in patty pans. Rock Cakes. 1 lb. Flour

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