Spanish Buns

Ingredients

• a pound of fresh butter
• a pound of flour
• a pinch of salt
• a little grated nutmeg
• powdered cinnamon
• six tablespoonfuls of powdered sugar
• four well-beaten eggs
• half a pound of currants (optional)

Method

1. 1

   Rub the butter into the flour.

2. 2

   Add salt, nutmeg, cinnamon, and sugar.

3. 3

   Mix thoroughly and work into a paste with the eggs.

4. 4

   Drop knobs onto a floured tin and bake until done.

5. 5

   Brush with milk when half-baked.

6. 6

   If desired, add currants and an additional egg or milk.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1868. The excerpt below is the record exactly as published.

Spanish Buns.— Ruh haK a pound of fresh butter into a pound of flour. Add a pinch of salt, a little grated nutmeg and pow- dered cinnamon, and also six table-spoonfuls of powdered sugar. Mix these ingredients thoroughly, and work them into a paste with four well-beaten eggs. Drop the mixture in knobs upon a floured tin, and bake these until done enough. "When half-baked, brush the surface with milk. If liked, half a pound of currants may be added to the buns, and then an additional egg or a little milk will be required. Time to bake the buns, about twenty minutes. Spanish Buns (another way). — Rub half a pound of fresh butter into a pound of flour. Add a pinch of salt, three-quarters of a pound of powdered sugar, a tea- spoonful of powdered cinnamon

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