Lunch Buns

Ingredients

• i Lb. Flour
• 4 Ozs. Butter
• 6 Ozs. Currants
• 1 Lb. Castor Sugar
• 2 Eggs
• i Teaspoonful Cream of Tartar
• Teaspoonful Bi-Carbonate of Soda

Method

1. 1

   Beat butter and sugar to cream; beat and add eggs; mix flour, cream of tartar, and soda and add; if too stiff, add a little milk; mix to a stiff paste; drop in small heaps on well-greased tin; bake in quick oven for 15 to 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 34. The excerpt below is the record exactly as published.

i Teaspoonful Cream of Tartar, i Breakfast -cupful Milk (small). Method. Rub flour and butter together ; add baking powder, then enough water to make into a firm paste, which roll out thinly ; grease a cake tin and line it neatly with the paste, reserving a piece for the top of bun. Have the raisins stoned, currants cleaned, almonds blanched, and the orange peel cut finely ; put these along with all the other ingredients into a basin, and add just enough milk to barely moisten the whole ; mix this thoroughly and put the mixture into the lined tin ; brush edges of the paste with water and place on top covering ; mark all over with a fork ; brush over with egg or milk ; bake in a moderate oven for about three hours. O 210 SPONGE SANDWICH CAKE AND BUTTER ICING. Ingredients. 2 Eggs. i Teaspoonful Baking ^ Lb. Castor Sugar. Powder. i Lb. Flour. 3 Tablespoonfuls Milk. Essence Lemon. Method. Whisk eggs and sugar together until the mixture becomes lighi and thick, then stir in the milk. Sift the flour ; mix the baking powder with it ; stir them in gradually, then add a few drops of essence of lemon. Pour the mixture into two sandwich cake tins which have been greased and floured, and bake in a moderate oven. Butter Icing.— i lb. fresh butter ; \ lb. icing sugar ; | teaspoonful essence vanilla. Rub the sugar through a sieve, and beat it and the butter together to a cream ; flavour with vanilla, and spread a layer of the icing between the cakes. Ornament the top with the icing (which may be coloured) put through a tube. 2IX VICTORIA SANDWICH. 4 Ozs. Flour. i Teaspoonful Baking 4 Ozs. Castor Sugar. Powder. 4 Ozs. Butter. 2 Eggs. Raspberry Jam and Lemon Cheese. Beat butter to a cream ; beat eggs well ; add other ingredients and mix thoroughly ; pour mixture in well-greased sandwich tin ; bake for fifteen minutes in moderate oven ; stand on sieve till cold. Divide cake horizontally into three equal pieces ; spread thin layer raspberry jam on lower part ; replace centre division ; spread lemon cheese thereon ; replace upper division. 212 CREAM Ingredients. \ Lb. Flour. 2 Ozs. Butter. Double Cream. Vanilla. SANDWICH. 2 Ozs. Lard, i Egg. Raspberry Jam. A Little Castor Sugar. Rub butter and lard well into flour with a pinch of salt ; mix into stiff paste with water ; roll out very thin and cut into pieces three inches long and an inch and a half wide ; prick with a fork ; put on greased baking tin ; bake in quick oven till a light brown ; brush with yolk of a egg. Spread thin layer of jam on one piece ; cover with another ; again spread jam ; put cream, whipped with sugar and flavoured with vanilla ; add white of egg beaten with a little sugar to a stiff froth. 213 YORKSHIRE PARKIN. Ingredients. i Lb. Scotch Oatmeal. i Lb. Syrup. 4 Ozs. Butter. 2 Ozs. Sugar. £ Oz. Ground Ginger. A Little Milk. 1 Teaspoonful Baking Powder. Method. Melt butter in syrup ; add dry ingredients and thoroughly mix ; bake 'about one hour. Parkin is much improved if mixed a day before baking. SHREWSBURY CAKES. Ingredients. J Lb. Flour. 4 Ozs. Butter. 1 Egg. 4 Ozs. Castor Sugar. 1 Teaspoonful Caraway Seeds. Method. Beat butter and sugar to a cream ; add eggs (beaten), flour and seeds ; roll out thin and cut into biscuits ; place on greased tin and bake a cream colour. 214 SCOTCH SHORTBREAD. Ingredients. i Lb. Flour. 4 Ozs. Castor Sugar. Method. Mix flour, butter, and sugar ; beat eggs thoroughly and add into a stiff paste ; roll out and cut into shapes ; crimp edges • small piece of citron on each cake and bake in moderate oven polour. 1 Lb. Butter. 2 Eggs. A Little Citron. ; work place a a pale 215 BURY SIMNEL. Ingredients. 3 Lbs. Flour, i Lb. Currants. J Lb. Sugar. 6 Ozs. Sweet Almonds. 3 Large or 4 Small Eggs. i Oz. 1 Lb. Butter. J Lb. Sultanas. 6 Ozs. Candied Peel (finely chopped). 6 Ozs. German Yeast. Mixed Spice. Method. Rub butter in flour ; add dry ingredients and mix thoroughly ; mix yeast with dessert-spoonful sugar till it creams ; add a little warm water to yeast ; beat eggs thoroughly and add to dry mixture ; add yeast and mix whole with sufficient warm water to make a very stiff paste ; cover with cloth and stand an hour and a halt ; form into large buns and place on greased baking tin ; stand for thirty minutes, then bake in moderate oven for one hour. 216 PREMIER BUNS, Ingredients. £ Lb. Flour. | Lb. Butter. £ Lb. Castor Sugar. 2 Ozs. Chopped Raisins. 2 Eggs. A Little Milk. ij Oz. Sweet Almonds Method. Rub butter into flour ; add other dry ingredients ; mix thoroughly with beaten eggs and milk ; butter some patty pans and half fill with mixture ; bake in hot oven till brown and firm to touch. 2 Ozs. Glace Cherries (in halves). 4 Drops Essence of Almonds. i Teaspoonful Baking Powder. (blanched, chopped, and baked). 217 FRENCH RUNS. / Ingredients. J Lb. Flour. 2 Ozs. Castor Sugar, i Oz. Candied Peel. i Teaspoonful Cream of Tartar. 3 Ozs. Butter. 2 Eggs. i Gill Milk. J Teaspoonful Bi-Carbonate of Soda. Method. Rub butter into flour ; dissolve cream of tartar and soda in milk ; beat eggs well and add to flour ; pour in milk ; form into buns ; place on buttered baking tin ; cut peel into strips and put one on each bun ; brush over with egg ; sprinkle with sugar ; bake in moderate oven for fifteen to twenty minutes. 21 8 LUNCH ingredients. i Lb. Flour. 4 Ozs. Butter. 6 Ozs. Currants. BUNS. 1 Lb. Castor Sugar

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