Spanish Bun

Ingredients

• 2 eggs
• 1 cup brown sugar
• butter size of an egg
• 1 level teaspoon cinnamon
• 1 teaspoon soda
• 2 teaspoons cream tartar
• 1 cup milk

Method

1. 1

   Cream together eggs, sugar, and butter, add cinnamon, soda, cream of tartar, milk, and flour to make a batter.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 55. The excerpt below is the record exactly as published.

butter size of an egg, scald together and let cool. Then stir in yeast and flour enough to ^make a stiff batter; let rise until morning. In the morning mix down as for bread, let stand until light; mould into buns, let rise. Bake 20 minutes. — Mrs. M. Anthony, Des Plaines, 111. CHELSEA BUNS.— Mix with milk 1 cup flour, 1 teaspoon baking powder, 2 teaspoons shortening, 2 teaspoons cinnamon, salt, roll out a little over ^ of an inch thick, and spread over 1 tablespoon granulated sugar and 1 tablespoon butter beaten to a cream; roll up, cut off in length for buns, set on endg and bake in quick oven in 2 pairs, take 1 part and mix with all fruit; take l4 lb. butter and rnix into other half; line your pan bottom and sides with this, and then pack in the fruit mixture; wet the edges and put on top crust, prick all over with a fork and bake in a slow oven. Take from 1^ to 2 hrs. to bake. — Mrs. C. F. Adams, Frank- lin, 111. VARIATION I. — When making bread, reserve some dough from the last mixing. Roll out to about 1 inch thickness. Butter it generously and sprinkle with sugar and cinnamon. Roll up like jelly, roll and cut in about 1 inch thick; set in pan to rise and then bake,— ^Mrs- Almond Case, Palatine, 111. GERMAN BUNS.— Make a paste with 4 cups sifted flour, 1 teaspoon salt (small), 1 cup granulated sugar, 14 cup butter, % cup lard, 1 egg well beaten; mix with V2 milk, % water to a dough, 1 teaspoon soda, 2 teaspoons cream tartar. Filling. — 1 egg, 1 cup white or brown sugar, % cup flour, mix. Roll paste out, spread with filling and roll up like rolly-polly pudding; cut in slices cross- wise; leave softest part up in pan. Bake in quick oven. — Mrs. •Ma-ry Carpenter, Des Plaines, 111. HOT CROSS BUNS — Soak ^ yeast cake at noon, stir in a thin batter about 3 o'clock, then in the evening add a qt. of water and flour enough to make a thin batter. Set in a warm place to rise over night. At 4 in the morning add 2 eggs, ^ cup butter and lard mixed, 1 tablespoon salt, % cup sugar. Mix in a stiff dough fhe i^me ^ bread, Let rise dgftin and knead, When it rises Tn»)c« 86 BREAD into loaves and put in pans, let rise and bake in hot oven. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. IRISH BUNS.— Put 2 cups flour in dish, 1 tablespoon of but- ter, 2 teaspoons of baking powder and a little salt, rub well to- gether, beat an egg in a cup, fill up with sweet milk; stir into flour; then drop into a hot greased pan. Bake 20 minutes in a hot oven. — Mrs. Julius Casper, Wheeling, 111, MILK BUNS. — Let 2 cups new milk come to a boil, then stir in 1 cup of granulated sugar and 1 heaping tablespoon lard; when lukewanm put in ^ yeast cake or ^ liquid yeast and enough flour to make a batter as thick as for sponge cake; let rise till morning and keep very warm, then mix as stiff as soft bread; let rise again till light (but before mixing in the morning put in 1 tgg and a little salt); when very light take out on bake board and roll out l^ inch thick; cut in round cakes, butter, turn over double and pinch ends. Let rise 1 hr.; bake in quick oven. — Mrs. J. S. Putnam, Wheeling, 111. 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

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