Spanish Bunn No. 1

Ingredients

• One and a quarter pounds of flour
• half a pound of butter
• one pound of sugar
• five eggs
• a teacup of cream
• a wine-glass of mixed wine and brandy
• two teaspoons of cream of tartar
• a teaspoonful of soda

Method

1. 1

   Warm the cream to melt the butter, stir in the sugar while warm.

2. 2

   When cool, stir in the flour, then the eggs beaten light.

3. 3

   Add the wine and brandy, then the cream of tartar and soda dissolved in hot water.

4. 4

   Beat well and add a teacup of currants washed and dried with flour.

5. 5

   Bake immediately in flat tins.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 119. The excerpt below is the record exactly as published.

Spanish Bunn, Vo. 1. One aad a quarter pounds of flour, half a pound of butteTi one pound of sugar, five eggs, a teacup of cream. Warm tfia eream sufficiently to melt the butter, and whilst warm, stir in the sugar. When cool, stir in the flour, then the eggs beaten light; then add a wine-glass of mixed wine and brandy, and last two teaspoons of cream of tartar dissolved in a tablespoonftd of hot water ; then a teaspoonful of soda also dissolved in half a table- spoon of hot water ; beat all well together, and add a teacup of currants washed and dried with a tablespoonful of flour stirred through them. Bake immediately in flat tins. * Spanish Bunn, Ho. 2. Six ounces of butter, one pound of sugar, three-quarters of a pound of flour, four eggs, one cup of cream and one of currants, two teaspoonsful of cream of tartar, and one of soda. Beat to- gether the butter, sugar and yolks of eggs, then add the cream, beat it in, and the flour with the cream of tartar sifted through it, then the whites of the eggs beaten light ; and when well mixed, stir in the soda dissolved in a little rose-water, and last the currants. Ice whilst warm. Bake in 'flat tins. Very fine. Spamsh Bunn, Vo. 8. Three-quarters of a pound of sugar, a quarter of a pound of butter, one pound and a quarter of flour, four eggs, a teacup of currants, half a nutmeg grated, a little cinnamon, a wine-glass of milk and one of brandy. Melt the butter and sugar in the milk, sift the cream of tartar with the flour, and stir it in alter- nately with the eggs (which are to be beaten separately and then together), then add the spice and brandy, last the soda dissolved «n a little rose-water. Beat all well together, and add the ouT' rants, and bake in a quick oven in flat tins twenty minutes. Albany Cakes. One and a half pounds of flour, one of sugar, half a pound of butter

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