Parisian Buns

Ingredients

• five and a half pounds of cake flour
• two ounces of cream of tartar
• one and a half pounds of butter
• one and a half pounds of lard
• two and one-half pounds of sugar
• one and one-fourth pints of eggs
• one and three-fourth pints of milk
• one ounce of soda
• one pound of currants

Method

1. 1

   Sift flour with cream of tartar, rub in butter and lard.

2. 2

   Make a hole in the center, add sugar, eggs, milk, and soda.

3. 3

   Mix all light, add currants, drop like drop cakes on cookie tins, wash with egg, sprinkle sugar on top, and bake hot.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 49. The excerpt below is the record exactly as published.

Parisian Buns. Sift five and a half pounds of cake flour with two ounces of cream of tartar in a bowl, rub in dry one and a half pounds of butter and lard. Make a hole in the centre, put in two and one-half pounds of sugar, one and one-fourth pints of eggs, one and three-fourth pints of milk, one ounce of soda. Mix all light; add one pound of currants. Drop like drop cakes on cookie tins, wash with egg, sprinkle a little fine sugar on the top of each ; bake hot. Honey Jumbles. FOR MACHINE. Fifty pounds of flour, two and one-half pounds of lard, one quart of eggs, four gallons of honey, two and one-half quarts of water, four ounces of ammonia, twelve ounces of soda, two ounces of salt. Leave out five pounds of the flour, which add next morning. Mix the night before. Assorted Cookies. FOR SOFT CAKE MACHINE. Fifty-two pounds of powdered sugar, nineteen pounds lard, seven and one-half pounds of butter, twelve ounces of salt, three quarts of eggs, one and one-fourth pounds of ammonia, twelve ounces of soda, four and one-half gallons of condensed milk, five ounces of lemon oil, one-half pound of mace, one hundred and fifteen to one hundred and twenty pounds of soft flour. Dip some in currants, some in non- pareil sugar, some in coarse sugar, some in cocoanut, etc. Graham Wafers. Twenty-five pounds of C sugar, one gallon of molasses, two and one-half gallons boiling hot water, one and one-fourth pounds of salt, twenty pounds of lard, one-half pound of ammonia, one pound of soda, seventy-five pounds of ^ake flour, twenty-five pounds of Graham flour. Mix all well anc' break smooth. They can be rolled out by hand, also pricked well before baking. Bake on tins dusted with flour. These are very fine goods. — 103 — Honey Creams. Mix thirty-six pounds of honey, six pounds of molasses, six pounds of granulated sugar, four pounds of lard, five ounces of soda, fourteen ounces of ammonia, five quarts of water, three ounces of salt, one quart of eggs (two ounces of cinnamon and four ounces of allspice can be added;, about sixty pounds of flour. Drop with hand or by soft cake machine. Bake medium warm. Spread the bottom very thick with marshmallow, and dip in shredded or fine cocoanut. ^Siek Xaeks. Mix well together twenty pounds of A sugar, seven and one-half pounds of lard, one-half pound of salt, two gallons of sour milk, three quarts of water, three-fourths of an ounce of lemon oil, one-half pound of soda, ninety to ninety-five pounds of snowflake flour. Marshmallow Filling. VERY SHORT, FINE FOR FILLING CREAM PUFFS, LAYER CAKES, ETC, Soak eight ounces of gelatine in two quarts of water, then heat to dissolve it; put all in beating machine with ten pounds of pow- dered XXXX sugar; one to two pounds glucose can be added if not wanted quite so short. When half beaten add one-half ounce of cream of tartar. Beat as fast as possible, and stop beating as soon as stiff or light enough. Flavor with vanilla or honeysuckle. JVIarshmallow Filling. FOR FILLING BETWEEN WAFERS. FOR WHOLESALE TRADE. Soak and dissolve one and a half pounds of gela

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