Spanish Buns

Ingredients

• a pound of fresh butter
• a pound of flour
• a pinch of salt
• a little grated nutmeg
• powdered cinnamon
• six table-spoonfuls of powdered sugar
• four well-beaten eggs

Method

1. 1

   Rub half a pound of fresh butter into a pound of flour.

2. 2

   Add a pinch of salt, a little grated nutmeg, powdered cinnamon, and six tablespoons of powdered sugar.

3. 3

   Mix these ingredients thoroughly and work them into a paste with four well-beaten eggs.

4. 4

   Drop the mixture in knobs upon a floured tin and bake until done enough.

5. 5

   When half-baked, brush the surface with 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

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