Scotch Currant Bun
From The Cook County cook book, 1912
Serves 7
This will keep a year and improves with age.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 56. The excerpt below is the record exactly as published.
SCOTCH CURRANT BUN.— ^ lb. flour, H lb. sugar, 3 lbs. blue raisins, 2 lbs. currants, % lb. orange peeU ^ lb. almonds, 5^ oz. ground ginger, ^ oz. cinnamon, ^ oz. Jamaica ginger, ^ tea- spoon black pepper, 1 small teaspoon soda, 1 teaspoon cream tar- tar, 1 small cup sweet milk; prepare the fruit carefully, and moist- en with the milk, only sufficient milk should be used to bind in- gredients together; then prepare this paste to line the cake tins, 1J4 cups flour, J4 lb. butter, % teaspoon baking powder, mix but- ter into flour, add baking powder and enough cold water to make a firtm paste; roll out rather thin and cut out a piece for bottom of tin, also one for top; roll out the scraps into a long-shaped piece, have a cake-tin well greased, put the paste in the bottom, then line sides and pack in mixture of fruit tightly as possible; press into corners firmly, turn in an edge of paste, wet it and put on top of paste, put on loosely to avoid cracks; when the mixture begins to cook, brush top with whites of eggs, prick over this with fork, and bake in a moderate oven 4 hrs. This will keep a year and improves with age. — Mrs. Edith Fairchild, Glen View, 111. SPANISH BUN.— Cream together 2 eggs, keeping out white of 1 for icing, 1 cup brown sugar, butter lize of an egg, 1 level COOK COUNTY COOK BOOK 87 teaspoon cinnamon, a little nutmeg, 1 teaspoon soda, 2 teaspoons cream tartar; add 1 cup milk and flour enough to make a batter, not too stiff. — Mrs. H. A. Sherman, Palatine, 111. ICING. — Take the white of the egg you save, beat it very light and thicken with 1 cup brown sugar; when the cake is done spread it on the top and return to the oven to brown slightly. — Mrs. H. A. Sherman, Palatine, 111. VARIATION I. — Cream together 1 cup brown sugar, J4 cup butter, 3 eggs. Reserve whites of 2 for icing. Beat the rest of eggs light. 1 cup sweet (milk, 2 teaspoons cream tartar
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