Raspberry Buns

Ingredients

• 1 oz. Brown & Polson’s Paisley Flour
• 3 oz. Castor Sugar
• 12 0z. Ordinary Flour
• 1 Egg
• 3 oz. Butter
• A little Milk

Method

1. 1

   Measure out the ingredients.

2. 2

   Rub the butter lightly into the flour.

3. 3

   Add the Paisley Flour and the sugar.

4. 4

   Beat the egg; stir it into the dry ingredients with sufficient milk to make a stiff paste.

5. 5

   With floured hands form this mixture into balls.

6. 6

   Make a hole in the centre with your finger, fill in with jam and cover over.

7. 7

   Place on a greased even shelf, flatten slightly, and bake in a sharp oven about 12 minutes.

8. 8

   Cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 8. The excerpt below is the record exactly as published.

RASPBERRY BUNS. 1 oz. Brown & Polson’s Paisley Flour. 3 oz. Castor Sugar. 12 0z. Ordinary Flour. 1 Egg. 3 oz. Butter. A little Milk

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