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Madeira Buns

Name: Madeira Buns
Yield: 2 servings
Ingredients: half a pound of flour; rather more than a quarter of a pound of butter; three ounces of sifted sugar; the grated rind of half a lemon; a small tea-spoonful of powdered ginger; half an ounce of caraway-seeds; a little nutmeg; a pinch of salt; two eggs well beaten; half a wine-glassful of sherry

From Cassell's dictionary of cookery, 1892

Serves 2

Sufficient for eight large buns.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 882. The excerpt below is the record exactly as published.

Madeira Buns.— Put into half a pound of flom- rather more than a quarter of a pound of butter, add three oimces of sifted sugar, the grated rind of half a lemon, a small tea-spoonful of powdered ginger, haH an ounce of caraway-seeds, a little nutmeg, and a pinch of salt ; stir well together, and add two eggs well beaten, and half a wine-glassfiil of sherry

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