SUFFOLK BUNS

Ingredients

• Rub 4 ounces butter
• with i pound flour
• i spoonful of salt
• 2 spoonfuls of baking powder
• 3 tablespoonfuls of sugar
• and 3 tablespoonfuls of currants
• add 2 eggs well beaten

Method

1. 1

   Rub butter with flour, salt, baking powder, and sugar.

2. 2

   Mix in currants and beaten eggs, adding milk to make a stiff paste.

3. 3

   Roll out, cut into rounds, and bake in a slow oven.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 58. The excerpt below is the record exactly as published.

SUFFOLK BUNS. (England.) Rub 4 ounces butter with i pound flour, i spoon- ful of salt, 2 spoonfuls of baking powder, 3 table- spoonfuls of sugar, and 3 tablespoonfuls of currants. Mix well, add 2 eggs well beaten, whites and yolks separately, and a little milk to make a stiff paste. Roll out, cut in rounds i inch thick. Bake in a slow oven. ENDCLIFFE BUNS. (England.) Mix 6 ounces sugar with 4 ounces butter, add i egg, ij^ pounds flour, ^ ounce baking powder, 6 ounces currants or raisins, and }i pint milk. Beat the egg, white and yolk separately, before adding. Mix all, and bake in a hot oven with sugar over. Cut into squares when serving. GENEVA BUNS. (Switzerland.) Make a batter of i pound of flour, a spoonful of yeast, and ^ pint milk. Let it rise for an hour, add i beaten egg mixed with }4 cup of milk, 172 With a Saucepan over the Sea 2 ounces sugar, and 2 tablespoonfuls of candied peel and currants. Cover and let rise for ^ hour, make into rolls, brush with egg, and bake for 20 minutes in hot oven. SPATZBN. (German Sparrow Cakes.) Make a thick batter of sufficient flour, i egg, milk, and some salt. Beat well and spatter it into a pan of boiling fat with a fork, or by dropping through a colander. Cook 5 minutes, drain, and serve as a garnish to dessert, dusted with powdered sugar. May be cooked in water instead, and browned in oven with crumbs. YORKSHIRE TEA CAKES. Rub 6 ounces butter with 2 pounds flour, 2 eggs well beaten, i pint milk, and i ounce German yeast. Knead and cover, and set to rise. Divide into ten cakes, rolled thin and cut round, set to rise. Bake j4 hour. Serve hot. CRUMPETS. (England.) Mix I pint warm milk heated on the fire, i ounce butter, i egg, some salt and flour to make a batter. Add }^ pint fresh yeast. Cover and let it rise 15 minutes, near fire. Bake in large muffin rings. Serve hot, cut in half, buttered, for supper or five o'clock tea. 173 With a Saucepan over the Sea gAtEAU DE RIZ. (French Rice Padding.) In France rice pudding for grown people is never liquid and milky, but a firm, handsome affair, garnished with fruit, and served with a wine or custard sauce, on a dish. Cook 4 ounces rice in i quart milk with 2 tablespoonfuls of sugar

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