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Plain Buns
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 35. The excerpt below is the record exactly as published.
PLAIN BUNS 1 cup scalded milk 1 tablespoon lard or other 1 tablespoon sugar shortening 1 yeast cake 14 cup sugar 1 cup flour Grated rind 44 lemon 24 teaspoon salt ¥4 cup seeded raisins or currants 14 cup butter
Cook this with the app: pantry check, scaling, and the assistant.