Regency Buns
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 22. The excerpt below is the record exactly as published.
regency buns. Make them the same as Bath buns, only instead of putting in carraway seeds with the sugar, add a litt e candied peel, a few currants, a tea-spoonful of pow- dered allspice; and do not put any comtits on the top. regency buns. (No. 2.) Three pounds of Hour, one pound of butter, one pound of currants
Cook this with the app: pantry check, scaling, and the assistant.