Richmond Buns

Ingredients

• 1 lb. of flour
• 2 ozs. of butter
• 1 egg
• 3 ozs. of currants
• 3 ozs. of sultanas
• 2 ozs. of sugar
• 4 oz. of candied peel
• 4 pint of milk
• 4 oz. of German yeast
• A pinch of salt

Method

1. 1

   Put the flour into a basin with the currants, sultanas, candied peel, sugar and salt.

2. 2

   Dissolve the yeast in three tablespoonsful of water (lukewarm).

3. 3

   Melt the butter in the milk in the saucepan; do not let it get too hot.

4. 4

   Beat the egg, add to it the warm butter and milk.

5. 5

   Now mix the milk, butter and egg with the flour, then add the yeast.

6. 6

   Beat well with a wooden spoon.

7. 7

   Let the dough rise for two hours, then make it into buns and let them rise for one hour near the fire.

8. 8

   Bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 73. The excerpt below is the record exactly as published.

RICHMOND BUNS 1 lb. of flour 2 ozs. of butter 1 egg 3 ozs. of currants 3 ozs. of sultanas INGREDIENTS. 2 ozs. of sugar 4 oz. of candied peel 4 pint of milk 4 oz. of German yeast A pinch of salt

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