Scotch Currant Bun

Ingredients

• One pound flour
• 1 pound sugar
• 4+ pound orange peel
• { pound almonds
• 2 pounds currants
• 2 pounds large raisins
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 2 teaspoons Jamaica pepper
• 1 teaspoon soda
• 1 teaspoon cream tartar
• 4 teaspoon black pepper
• 1 large cup buttermilk
• Take 14 pounds flour
• + pound butter
• } teaspoon baking powder

Method

1. 1

   Prepare the fruit: stone raisins, clean currants, blanch almonds, cut up orange peel.

2. 2

   Put all the fruit, flour, sugar, and spices into a big basin.

3. 3

   Make paste with flour, butter, and baking powder, using water to make a stiff dough; roll out thin.

4. 4

   Grease tin, line it with paste, keeping a piece for the top of the bun.

5. 5

   Mix milk into flour and fruit, ensuring it is just moist.

6. 6

   Put this mixture into lined tin, wet edges of paste, and lay on top sheet.

7. 7

   Dot with fork and bake in moderate oven for 24 or 3 hours.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 51. The excerpt below is the record exactly as published.

SCOTCH CURRANT BUN.—One pound flour, 1 pound sugar, 4+ pound orange peel, { pound almonds, 2 pounds currants, 2 pounds large raisins, 2 teaspoons ginger, 2 teaspoons cinnamon, 2 teaspoons Jamaica pepper, 1 tea- spoon soda, 1 teaspoon cream tartar, 4 teaspoon black pep- per, 1 large cup buttermilk. This is all for cake proper. Take 14 pounds flour, + pound butter, } teaspoon baking powder, for the sheet of paste which encloses the bun. The fruit must be carefully prepared, stone raisins, clean cur- rants, blanch almonds, cut up orange peel. Put all the fruit, flour, sugar and spices into a big basin. Set that aside and make paste, using the quantities given above. Rub butter into flour and baking powder, making into a stiff dough with water; roll out thin. Grease tin, line it with paste; keep piece for top of bun. Now pour milk 134 CAKES. into flour and fruit and mix well together with the hand, It must be just moist, not too thin. Put this mixture into lined tin, wet edges of paste and lay on top sheet. Dot with fork and bake in moderate oven for 24 or 3 hours. This will keep for an indefinite length of time. Miss Bissett, Fort William. ANGEL CAKE.—Whites of 10 egos, 14 cups sifted granulated sugar, 1 cup sifted flour, $ teaspoon cream tartar. a pinch of salt added to eggs before beating. After sifting flour 4 or 5 times, measure and set aside 1 cup; then sift and measure 1} cups granulated sugar; beat whites of 10 egos about half, add cream tartar and beat until very stiff; stir in sugar, then flour very lightly ; flavor to taste. Put in tube pan in a moderate oven at once; will bake in 35 to to 50 minutes. Stir as little as possible after flour is added. Stirring too much tends to make cake tough after flour is put in. MES? aN W2. Hi KING: GOLD LOAF.—Yolks of 8 eggs, 1 cup granulated sugar, scant $ cup butter, $ cup sweet milk, 14 cups flour, 2 teaspoons baking powder. Cream butter and sugar, thor- oughly, beat yolks to a stiff frcth and stir thoroughly through ; put in milk, then flour, and stir hard. Bake in tube pan ; oven moderate. Mrs. N. W. E. Kina. “BLACK PHCIBE’S CAKE.”—“Black Phcebe’s Cake” sounds like one of the good old-time cakes. Cream ? pound butter with 1 quart flour; break 7 eggs into a bowl, whites and yolks together, and beat very light with a pint of brown sugar; stir the mixed eggs and sugar gradually into the flour and butter ; add 1 pint molasses, 1 teacup of ground ginger, 1 wineglass of French brandy, teaspoon of baking - soda. Bake in a shallow tin. Mrs. C. E. Hewson. COCOANUT CAKE.—The whites of 4 eggs, 14 cups CAKES. 135 sugar, 1 cup sweet milk, § cup butter, 3 cups flour, 1 tea- Spoon cream tartar, $ teaspoon soda. Grate small cocoanut and put between layers and on top. Mrs. C. E. HEwson. LADY FINGERS.—To make Lady Fingers for after- noon tea, rub 4 pound butter into 1 pound prepared flour ; to this add $ pound sugar, the juice and grated rind of 1 large lemon, and lastly 3 eggs, the whites and yolks beaten separately and the whites stirred in after all the other in- gredients are mixed well together. This dough should be stiff enough to make rolls about the size of a lady’s finger ; it will spread when in the oven so that it will be the right size and shape. If you wish them to be varied and in- viting, dip them in chocolate icing after they are baked and harden for a moment in the oven. Mrs. C. E. HEwson. CAKE—P.Latn.—Put into a large pan ¢ pounds butter beaten to a cream, then add 4 pound of loaf sugar; when the two are well mixed add ? pound of raisins carefully stoned, 6 ounces of mixed candied peel finely chopped, 6 bitter almonds, and 1 ounce of sweet almonds blanched and pounded, the strained juice and the grated thin rind of a lemon, a pinch of powdered cloves, 2 of powdered cinna- mon, ¢ part of a nutmeg grated, 14 ounces sifted flour, yolks of 8 eggs beaten up with a wineglass of pale brandy. As each ingredient is added the mixture must be well stirred. Lastly, stir in the white of the eggs whisked to a froth, and continue beating the mixture rapidly for twen- ty minutes. Excellent. Mrs. VANSITTART. CHOCOLATE CAKE.—Custard part:—One cup of grated chocolate, $ cup sweet milk, 1 cup brown sugar, yolk of 1 egg, 1 teaspoon vanilla. Stir all together in a porcelain saucepan, cook slowly and set away to cool. Cake part :—1 cup brown sugar, } cup butter, 2 cups flour, 136 CAKES. 4 cup sweet milk, 2 eggs. Cream the butter, sugar and yolks of eggs; add milk, sifted flour and whites of eggs beaten stiff, Beat all together and then stir in the custard. Last- ly add a teaspoon of soda dissolved in a little warm water. Mrs. Justin EDwarps. GINGER BISCUITS. Half pound butter, 2 pounds flour, $ pound sugar, 3 ounces ginger, 3 eggs. Make a paste: bake in slow oven. Mrs. OLIVER. JOHNNY CAKE —1 quart buttermilk, 1 cup flour, nearly a cup molasses, salt, 1 egg. Leave it so thin that it will run. Mrs. OLIVER. DOUGHNUTS.—-One cup sugar, # cup butter, $ cup yeast, 4 eggs, 1 pint milk, flour enough to make a soft dough. Let it rise over night; make into cakes; let them rise again ; fry in hot lard, which must be done slowly. | Mrs. OLIVER. COOKIES.—Three eggs, 1 cup sugar, 1 cup butter, 2 teaspoons baking powder, | quart flour, a little nutmeg. Mrs. Tyos. McKee. COOKIES.—Three eggs, 1 cup butter, 1 cup sugar, flour, 1 teaspoon soda

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