Suffolk Buns

Ingredients

• a pound of flour
• four ounces of lard
• a spoonful of salt
• two tea-spoonfuls of baking powder
• three tablespoonfuls of sugar
• three tablespoonfuls of currants or caraway-seeds
• two eggs
• A little milk may be added if necessary.

Method

1. 1

   Rub the lard into the flour, add salt, baking powder, sugar, and currants or caraway-seeds.

2. 2

   Mix thoroughly, whisk the eggs, and stir into the mixture to make a smooth firm paste.

3. 3

   Roll out to an inch thick, stamp into rounds, and bake on tins in a gentle oven for three-quarters of an hour.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1926. The excerpt below is the record exactly as published.

a pound of flour. Add half a tea-spoonful of salt, and just before the water or milk is added mix in two tea-spoonfuls of baking powder. Add water to make a tolerably light paste ; then put the pudding in a floured cloth, and boil it till done enough. This pud- ding is also very good with gravy. Time to boil, one hour. Probable cost, od. Sufficient for four or five persons. , Suet, to Clarify for Frying.— Chop the suet roughly, free it from skin and fibre, and melt it in a Dutch oven before a clear fire. Pour the fat off frequently as it melts, for fear it should burn ; or put the minced suet into a saucepan with plenty of boiling water, and keep it boiling until it is dissolved. Pour the liquor into a basin, and when it is cold take the cake of fat from the top. Melt it again, strain it through muslin, keep back the sediment, and the fat will be fit for use. Clarified suet is ex- cellent for making plain pastry, and also for basting and frying purposes. Suet, to Keep for Months.- Take firm but perfectly sweet suet. Free it entirely from skin and fibre, and put it in a saucepan over a very gentle fire. Let it melt gradually. Pour it into a pan of cold water. When it is cold and SUF ( 939 ) SUG hard, wipe it dry with a soft cloth, wrap it in paper, put it in a linen bag, and hang- it in a cool dry place. Scrape it when it is wanted for nse. Fresh suet will keep for several days if it is chopped fine with all the veiny pieces re- moved, then put into a jar entirely covered with Hour, and kept in a cool place. Suffolk -bang Cheese. — There are cases in Avhich dairy-fju'mers skim the milk before they begin to make cheese. These cheeses arc remarkable for their hardness, because caseine, independently of the butter, is an exceedingly hard substance ; and these cheeses are sometimes brouglit into the market, and they are so hard that the}' are the subject of many a joke. Of such are the Suffolk-bang cheeses made by frugal housewives in that county, who first take the butter and send it to market, and then make their cheese. It is said of it in derision that "dogs bark at it, pigs grunt at it, but neither of them can bite it." — Lanke&tcr. Suffolk Buns. — Rub four ounces of lard into a pound of ilour ; add a spoonful of salt, two tea-s^xionfuls of baking powder, three table-spoonfuls of sugar, and three table- spoonfuls of currants or caraway-seeds. iMix the dry ingredients thoroughly ; whisk two eggs and stir them into the mixture, to make a smooth firm paste. A little milk may be added if necessary.

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