PLASMON TEA BUNS

Ingredients

• 2 oz. butter
• 2 oz. sugar
• 5 oz. flour
• 1 large teaspoonful Plasmon
• 1 egg, divided and beaten separately
• 2 oz. dried cherries
• 1 oz. angelica, cut up thinly
• a few drops vanilla flavouring
• 1/2 teaspoonful baking powder

Method

1. 1

   Beat the butter and sugar to a cream; add yolk of egg, and beat well; then add flavouring; mix dry ingredients on plate and add them to the ingredients in the basin, and a little milk if required — it must not be mixed too stiffly.

2. 2

   Lastly, add the white of egg, beaten to stiff froth; put the mixture into small greased tins, and bake in hot oven for about 15 minutes; or it may be baked in one large tin, when it will take about 1 hour to cook.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 24. The excerpt below is the record exactly as published.

; 1 teaspoonful baking powder ; rind of 1 lemon ; 1 oz. candied lemon peel ; | gill of m ilk. Method. — Put butter and sugar into a basin and beat to a cream, then add the eggs and beat well again ; stir in all the dry ingredients except the baking powder ; add the milk and flavourings, and mix well ; stir in the baking powder ; turn into well-greased tins, and bake in a moderate oven from 20 minutes to 1 hour, according to size. Try the cake with a skewer, if it comes out clean the cake is done. Turn out and place on a sieve to cool. 107. SWISS ROLL. — Ingredients : 3 eSSs >' 4 oz- sugar; 3 oz. flour; 1 teaspoonful Plasmon stock ; | teaspoonful baking powder ; 2 tablespoonfuls jam. Method. — Whisk the sugar and eggs together over hot water (not boiling) until thick and creamy ; add Plasmon stock and flour, mix lightly together, and lastly add baking powder. Butter a baking tin and line it with a buttered paper, on to which pour the mixture. Place in a hot oven and bake from 7 to 10 minutes. Heat the jam. When the roll is ready turn out on a piece of white paper which has been dusted with castor sugar. Spread on jam and roll up quickly. Icing for Swiss Roll. — Ingredients: 4 oz. icing sugar; 2 oz. fresh butter ; 2 sticks Plasmon chocolate. Method. — Rub sugar through a sieve, mix the butter and sugar together, grate the chocolate and add to mixture which is then ready for use. 108. PEACH CAKES. — Ingredients : 6 oz. flour ; pinch salt; 3 oz. castor sugar ; 3 oz. butter ; 3 eggs ; 2 teaspoonfuls Plasmon; \ teaspoonful baking powder ; a little carmine and sugar. 5i Method. — Put butter and sugar in a bowl, beat 10 minutes ; add yolks of eggs, and beat io minutes. Beat whites to stiff froth ; add flour mixed with Plasmon ; next add a little of egg and flour alternately, stirring gently all the time. Lastly, add baking powder ; pour mixture into buttered moulds (peach- shaped for preference) ; bake in moderate oven 15 minutes. Colour with carmine and sift sugar over. Garnish with vine leaves. 109. ALMOND CAKES.— Ingredients : 2 oz. flour; 202. castor sugar ; 2 oz. butter; 1 egg ; pinch salt; g teaspoonful vanilla ; 1 teaspoonful Plasmon. Method. — Beat the butter and sugar to a cream ; beat the egg and add it alternately with the flour (the salt and Plasmon should be previously mixed with the flour) ; then add the vanilla. Beat the mixture well. Grease a shallow baking tin and line with paper, spread the mixture over evenly, and bake in a quick oven for 15 minutes. Just before it is done brush over with the white of 1 egg beaten up with 1 oz. sugar ; then strew 2 oz. chopped almonds over and return to the oven, and bake till a fawn colour. Turn out and cut into triangle shapes. 110. PLASMON TEA BUNS. — Ingredients : 2 oz. butter; 2 oz. sugar ; 5 oz. flour ; 1 large teaspoonful Plasmon; 1 egg, divided and beaten separately ; 2 oz. dried cherries ; 1 oz. angelica, cut up thinly ; a few drops vanilla flavouring

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