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Spanish Buns

Name: Spanish Buns
Yield: 6 servings
Ingredients: Two and one-half cups of brown sugar; three-fourths of a cup of sour milk; three-fourths of butter; two eggs; the yolks of six more; one teaspoonful of cloves; one-half of a teaspoonful extract of lemon or vanilla; one teaspoonful of soda; one tablespoonful of cinnamon; one-half tablespoonful of nutmeg; four cups of flour

From Temperance cook book, 1887

Serves 6

When done, if you like, frost with boiled frosting.

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 73. The excerpt below is the record exactly as published.

SPANISH BUNS — Nice with coffee. Two and one-half cups of brown sugar (dark brown preferred), three-fourths of a cup of sour milk, three-fourths of butter, two eggs, the yolks of six more, one teaspoonful of cloves, one-half of a teaspoonful extract of lemon or vanilla, one teaspoonful of soda, one tablespoonful of cinnamon, one-half tablespoonful of nutmeg, four cups of flour

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