Raspberry Buns
From The Ocklye cookery book, 1909
Presented as published in 1909. 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 The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 49. The excerpt below is the record exactly as published.
Half a pound of flour. One small dessertspoonful of A quarter of a pound of butter. lemon kali, or a small tea* Half a pound of castor sugar. spoonful of baking powder. Two slices of citron. Five eggs. Beat the butter and sugar together with a wooden spoon until they are quite white; then add the eggs, one at a time, beating in each one thoroughly, adding a, table- spoonful of flour with the fifth Qgg to prevent curdling; when the eggs are well beaten in, add the remainder of the flour by degrees, and lastly the lemon kali. Put the mixture into a cake tin lined with buttered paper, and bake in a moderate oven for about one hour and a half. One tablespoonful of brandy may be added if the cake is to be kept. OAT CAKES Ingredients One pound of oatmeal. A saltspoonful of salt. Two ounces of butter. Rub the butter into the oatmeal, add a good salt- spoonful of salt, and mix into a dry paste with cold water; roll out rather thin, sprinkling well with more of the meal as you roll. Cut it into square or round pieces. 138 OCKLYE COOKERY BOOK and bake on a tin floured with oatmeal in a very moderate oven till quite dry. They should be kept in a tin in a dry place. ORANGE CAKE Ingredients Four ounces of butter. • The grated rind and juice of two Six ounces of sugar. oranges. Ten ounces of flour. One teaspoonful and a half of Four eggs. baking powder. Cream the butter and sugar together until quite white; add the grated rind of the oranges, then the eggs one at a time, beating each one in thoroughly; stir in the flour by degrees, then add the orange juice, and lastly the baking powder; put the mixture into a cake tin lined with buttered paper, and bake in a moderate oven for one hour and twenty minutes; when it is quite cold cover it with orange icing. FOR THE ICING. Half a pound of icing sugar. Two tablespoonfuls of orange Pistachio nuts. juice. Put the icing sugar and orange juice into a stewpan, and stir it over the fire until the sugar is dissolved and it is just warm; pour it over the cake and decorate it with chopped pistachio nuts. FLAKY PASTRY Ingredients Six ounces of flour. Two ouDces of lard. Two ounces of butter. Salt. Put the flour and a pinch of salt into a basin, and mix it into a stiff paste with cold water. Divide the fat into BREAD, CAKES, AND PASTRY 139 three equal portions; then roll the paste out thin; lay one portion of lard and butter upon it'in little bits, sprinkle a little flour over it, fold it in three; turn it with the rough edges towards you and roll it out; repeat this twice till the fat is used up, when it is ready for use. PUFF PASTE Ingredients One pound of flour. Salt. Half a pound of butter. One dessertspoonful of lemon Half a pound of lard. juice. Put the flour into a basin, make a well in the centre, put in the lemon juice, a pinch of salt, and enough cold water to make it into a stiff paste — it should be as nearly as possible the same consistency as the fat; squeeze the butter in a cloth to absorb the moisture ; roll the paste out to a quarter of an inch in thickness, put the butter and lard on half the paste, fold the other half over it, cover it entirely and press the edges together. Put it away in a cool place for half an hour; then roll it out four times, each time folding it in three, and turning the rough edges towards you. Put it aside again for an hour in the cool and repeat the four rollings as before. It should then be put away for another hour before it is used; or it can be made the day before if kept in a damp cloth.' PASTRY Ingredients One pound of flour. Salt. Twelve ounces of lard. Half a teaspoonfnl of baking Two ounces of butter. powder. The yolk of an egg. A few drops of orange juice. A breakfastcupful of water. 140 OCKLYE COOKERY BOOK Rub the butter and the lard well into the flour, add the baking powder and a pinch of salt. Mix the yolk of egg with about a breakfastcupful of water, and add that and the orange juice to the dry ingredients; mix into a stiff paste; roll it out the same number of times as puff pastry, and finish in the same way. SHORT CRUST Ingredients Four ounces of butter. The yolk of one egg. Eight ounces of flour. One ounce of castor sugar. Put the flour and sugar into a basin; rub the butter into the flour with the hand until smooth; make a hole in the centre, put in the yolk of the egg, and enough cold water to make it into a stiff paste. Roll it out on a floured board and use for fruit tarts, etc. QUEEN CAKES Ingredients Two ounces of butter. A little candied peel. Two ounces of castor sugar. Two eggs. A quarter of a pound of flour. Half a teaspoonful of baking Two ounces of sultanas. powder. Sift the flour and baking powder together on to a piece of paper; cream the butter and sugar together until they are white, and beat in the eggs one at a time; stir in the flour gradually; add the fruit (cherries can be used instead of sultanas and peel), and beat all well together. Put the mixture into small buttered queen cake tin^, and bake in a hot oven for twenty minutes. BREAD, CAKES, AND PASTRY 141 RASPBERRY BUNS Ingredients Hal! a pound of flour. Two ounces of butter. One teaspoontul of baking One egg. powder. Half a gill of milk. Two onnces of sugar. Raspberry jam
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