Rice Buns
From Sea Cookery, 1911
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 88. The excerpt below is the record exactly as published.
2 oz. ground rice 4 oz. baking powder RICE BUNS. 4 lb. butter 4 lb. sugar 5 eggs Beat up the butter and sugar to a cream, beat in the eggs one at a time, add the flour, rice, and baking powder, and mix well. Have ready 2 dozen small cake rings about 2 inches diameter ; line these with paper, half-fill each with the mixture, and bake in a moderate oven (375° F.) about 20 minutes. SMALL SHORTBREADS. H lb. flour 4 lb. butter 4 lb. sugar 3 eggs 2 or 3 drops lemon essence crystallised cherries Rub the butter in the flour, beat up the eggs and sugar together, add them to the flour, and mix to a dough. Roll this out to about one-eighth of an inch thick, stamp it out with a fluted oval-shaped cutter about 4 inches long. Place these on a baking sheet, stick half a cherry in the centre of each one, and bake in a hot oven (400° F.) about ten minutes. LUNCH BUNS. 1 lb. flour 3 ozs. currants 4 lb. brown sugar 24 ozs. lard 2 eggs 4 oz. baking powder
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