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Spanish Buns
From The Ideal cook book, 1899
Serves 11
Sift sugar over when cold and cut into squares.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 84. The excerpt below is the record exactly as published.
Spanish Buns—Ingredients—1 Ib. of flour, 3 of a Ib. of sugar, 4 Ib. of butter, 4 eggs, 1 gill of yeast, 1 teaspoonful of cinnamon, % teaspoonful of nutmeg, 4 pt. of milk, 2 tablespoonfuls of rose water. Cut up the butter, and rub it well with the flour, add the sugar, beat the eggs very light, and stir in lastly the spices and rose-water, with milk enough to form a very thick batter, then add the yeast. The next morning stir it again, and let it rise the second time. Butter your pans, and fill them three parts full. When they are done and cold, sift sugar over, and with a sharp knife cut them in squares. 152 ‘THE Dominion Cook Book. 495. Buns—Ingredients—1 lb. of flour
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