Soda Buns

Ingredients

• One pound and a half of flour
• three eggs
• half a pound of sugar
• one large tea-spoonful of carbonate of soda
• four ounces of butter
• six ounces of currants
• or Sultana raisins
• the grated rind of a lemon
• half a pint of buttermilk

Method

1. 1

   Rub the soda very fine, and mix it well in the flour, adding a pinch of salt, then the sugar, grated lemon-peel, and currants, or raisins, the butter, melted, and the eggs, well beaten; mix all well together with the buttermilk, and bake immediately in buttered tins, in a rather quick oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 121. The excerpt below is the record exactly as published.

four ounces of butter, four ounces of vhite sugar, four ounces of currants, four eggs, quarter of an ounce of baking powder, and a small tea-cupful of new milk. Rub the baking powder quite smooth, and mix well with the flour, rub in the butter, then add the sugar, cmu-ants, the milk, and the eggs, well beaten, and bake in small tins in a quick oven. 212 VEGETAniAN COOKERY. No. 547. — Bath Buns. One pound and a half of flour, six ounces of butter, four ounces of sugar, four eggs, half an ounce of caraway seeds, one ounce and a half of candied citron, half an ounce of German yeast, and half a pint of milk. Rub the butter in the flour, adding a little salt ; mix the milk, warm, with the yeast ; strain, and pour it into the middle of the floui’ ; cover, and set it before the fire to rise ; when sufficiently risen, add the sugar, the caraway seeds, picked and washed, the eggs, well beaten, and the citron, cut in thin slices ; make up the buns ; lay them on baking-tins ; let them rise about a quarter of an hour ; bake in a quick oven ; when done, brush them over with beaten egg, and sift sugar on them. No. 548. — Cheltenham Buns. Three pounds of flour, half a pound of butter, one pint and a half of new milk, three quarters of a pound of sugar, one pound of currants, one oimce of German yeast, and two eggs. Rub the butter in the flour, adding a little salt ; mix the warm milk with the yeast ; strain it into the middle of the flour, and set it to rise ; when risen well in the sponge, add the sugar, currants, a little mace, and the eggs, well beaten ; set it to rise again, and when ready, bake the buns in small tins, in a quick oven. Sultana raisins may be used instead of cuiTants. No. 549. — Common Buns. Three pounds of flour, half a pound of sugar, quarter of a poimd of butter, three quarters of an oiuice of German yeast, one pint and a half of new milk, three quarters of a pound of currants, half an ounce of caraway seeds, and quarter of an ounce of prepared ginger. Rub the butter in the flour, adding a little salt ; mix the warm milk in the yeast, and when settled, pour it through a fine strainer into the middle of the flour, stirring it till it forms a thm batter ; cover with a cloth, and let it rise well before the fire ; then add the currants, well cleaned, the ginger and car- VEOETARrAN COOKERY. 213 away seeds. Make up the buns ; let them rise about twenty minutes, and bake in a quick oven. No. 550. — Endoliffe Buns. Eighteen ounces of flom-, six ounces of sugar, four ounces of butter, half an ounce of baking powder, one egg, six ounces of currants, or Sultana raisins, and half a pint of new milk. Rub the powder into the flour ; then rub in the butter, add- ing the sugar, currants, or raisins, the egg, well beaten, and the milk ; mix all together, and bake in tins in a rather hot oven, sifting a little powdered sugar over, before setting them in the oven. No. 551. — Lemon Buns. Two poimds of flour, six drachms of bi-carbonate of soda, half a pound of sugar, quarter of a poimd of butter, rivo eggs, three quarters of a pint of buttermilk, and twelve drops of essence of lemon. Mix the soda with the flour ; rub in the butter ; add the sugar, the buttermilk, the eggs, well beaten, and the essence of lemon ; mix all together, and bake immediately. No. 552. — Longford Buns. One pound of flour, q_uarter of a pound of butter, two ounces of sugar, quarter of a pound of caraway comfits, quarter of a pint of cream, fom- eggs, quai-ter of an ounce of German yeast, and the grated rind of a lemon. Rub the butter in the flour ; mix the cream, warm, with the yeast, and strain into the middle of the flour ; cover with a cloth, and set it before the fire ; when risen, add the eggs, well beaten (leaving out two whites), the sugar, rolled, the caraway comfits, and lemon-peel ; mix all well together ; make it in round balls ; lay them on buttered tins, and bake iu a mode- rately hot oven. No. 553. — Soda Buns. One pound and a half of flour, three eggs, half a pound of sugar, one large tea-spoonful of carbonate of socU, four ounces 214 VEGETARIAN COOKERY. of butter, six ounces of currants, or Sultana raisins, the grated rind of a lemon, and half a pint of buttermilk

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