Tea-Buns
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 22. The excerpt below is the record exactly as published.
TEA-BUNS. Make a hole in the middle of a pound of flour, in a pan, put in a desert spoonful of yeast, and pour upon .t half a tea-cupful of milk warmed as for buns; mix it uo with about one third of the flour, leaving the rest round the sides of the pan, and put it in a warm place to rise. When it has well risen, put in half a pound of butter, (not melted) ten yolks of eggs, and two whites
Cook this with the app: pantry check, scaling, and the assistant.