Spanish Bun No. 2

Ingredients

• 1/2 pound butter
• 1/2 pound flour
• 1/2 pound sugar
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup milk
• Dash of nutmeg
• 6 ounces currants

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 116. The excerpt below is the record exactly as published.

I/2 cup milk 1 egg 1 teaspoon baking powder Beat the butter and sugar to a cream and add the egg. Then stir in the flour and the milk alternately; add the baking powder last. Pour into a shallow, greased baking tin; and sprinkle with sugar and cinnamon. Bake in a moderate oven. SPONGE GINGER CAKE Yz cup sour milk 1 egg 1/2 cup molasses V^ tablespoon ginger Vi cup butter 2 cups flour 3/4 teaspoon soda Beat together the molasses, butter, egg, milk and ginger; then stir in the flour and last the soda dissolved in a very little hot water. Bake in shallow square tins. GINGERBREAD 1 cup sugar 1 cup molasses Vz cup butter and lard 3 cups flour 2 eggs 2 teaspoons cinnamon 1 cup sour milk IV2 teaspoons ginger 2 even teaspoons soda 1 teaspoon cloves Vi teaspoon grated nutmeg Beat the butter and sugar to a cream; add the eggs, then the milk with the soda dissolved in it, last the molasses, spices and flour. Bake in square tins about twenty minutes. MOLASSES CAKE Yz cup granulated sugar 2'/^ cups sifted flour 1/2 cup butter 1 teaspoon grated nutmeg 1 cup molasses 11/2 teaspoons cinnamon 2 even teaspoons soda Salt to taste 1 cup boiling water 2 beaten eggs Cream the butter with the sugar and add the molasses; then add the boiling water in which the soda has been dissolved. Measure the flour after it is sifted; stir it into the molasses mix- ture when that has cooled; add spices and salt and last of all the eggs. Bake in a shallow greased pan in a very slow oven. 299 /^ A TrT* O Planned for a V^iU!kJ2/0 Family of Foui MOCHA TORTE 6 eggs % cup sifted flour Yi cup sugar (half pulverized) 1 teaspoon baking powder 1 tablespoon essence Turkish coffee 1 cup whipped cream Beat the sugar thoroughly with the yolks of the eggs; then add the coffee, and the sifted flour and baking powder alternately mth the well-beaten whites. Bake in two layers and put the whipped cream between the layers. For the icing use one cup of pulverized sugar, one tablespoon of boiling water and one tablespoon of coffee essence. PATRIOTIC CAKE (1776 RECIPE) 1 pound risen bread dough I level teaspoon soda 2 cups brown sugar 1 tablespoon water 1 cup butter V2 pound currants 3 eggs Vi pound seeded raisins 2 tablespoons cream 1 level teaspoon cloves 1 level teaspoon nutmeg To the risen bread dough add the other ingredients, dissolving the soda in the water and having the currants and raisins thor- oughly washed and drained. Pour the mixture into a greased pan and set it in a warm place to rise for twenty minutes. Bake in a moderate oven and when cool, ice and ornament with candied cherries. DEVILS' FOOD ;! f^hx^ c 2 oimces unsweetened chocolate iVz cups sugar 'TX/rf'^'^fi Yolks of 4 eggs 1/2 cup butter -^ ^-^^^'^^-^ 34 cup milk 1^4 cups flour -^CiUx- ie«-t-i. Whites of 2 eggs 1 teaspoon baking powaer <»t- 1 teaspoon vanilla -<t-e,-j^ ^L^^^u^i^ti ^ci) Melt the chocolate with half the milk and the yolks or two eggs over hot water and cook until a thick custard is formed. Cream the butter and sugar; add the remaining eggs, the flour and baking powder, sifted, the milk, vaniUa and chocolate custard after it has cooled. Bake in layers and cover with boiled white frosting. Or cut out the centers of the two upper layers and fill with whipped cream to which sugar, cherries and nuts have been added.. Put the cream between the layers, also, and ice the top. 300 Planned for a Family of Four CAKES SPANISH BUN No. 1 3 ounces butter . 6 ounces flour Vi pound sugar ' 1/2 cup cream 2 eggs 1 teaspoon baking powder 1/2 cup currants Beat the butter and sugar to a cream; add the yolks of the eggs, then the cream alternately with the sifted flour, mixing the baking powder with the last of the flour. Then add the whites of the eggs, beaten very stiff, and last of all the currants, thoroughly washed and dried. Bake in shallow tins and ice with boiled icing. SPANISH BUN No. 2 Vi pound butter % pound flour % pound sugar 1 teaspoon baking powder 2 eggs % cup milk Dash of nutmeg 6 ounces currants

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