Spanish Buns for Tea

Ingredients

• A quarter of a pound of butter
• one teacupful of cream
• three-quarters of a pound of flour
• three heaping teaspoonfuls of baking powder
• half a pound of sugar
• four eggs
• three teaspoonfuls of almond water

Method

1. 1

   Sift the baking powder with the flour.

2. 2

   Beat the eggs lightly separately.

3. 3

   Cream sugar and butter together; add the beaten egg yolk.

4. 4

   Stir in the cream and flour and egg white alternately.

5. 5

   Stir in well the three teaspoonfuls of almond water.

6. 6

   Bake in a buttered pan and cut in squares.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 200. The excerpt below is the record exactly as published.

SPANISH BUNS FOR TEA. A QUARTER of a pound of butter, one teacupful of cream, three-quarters of a §ound of flour, three heaping teaspoonfuls of aking powder, halfa^lfound of sugar, four eggs, and three teasfij^nims of almond water. Sift the baking>>'p(;«STOer witli tlie flour. Beat the eggs ligwigeparatery. Cream sugar and butter tojp^Per ; add the beaien egg yolk. Stir in th^^l?ream and flour and egg white alter- nate. Stir in well the three teaspoonfuls of almond water

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