Victoria Buns

Ingredients

• two ounces of fresh butter
• two ounces of powdered white sugar
• an ounce and a half of ground rice
• an ounce and a half of currants
• a pinch of salt
• a well-beaten egg
• as much flour as will make the dough firm and smooth

Method

1. 1

   Beat the butter to cream, add sugar, ground rice, currants, salt, and egg, beating between each addition.

2. 2

   Add flour to make a firm dough.

3. 3

   Divide into eight portions, roll into balls, place on a buttered baking-tin, and bake in a brisk oven for about half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2218. The excerpt below is the record exactly as published.

Victoria Buns. — Beat two ounces of fresh butter to cream ; add two ounces of powdered white sugar, an ounce and a half of ground rice, an ounce and a half of cuiTants, a small piece of candied peel thinly sliced, a • pinch of salt, and a well-beaten egg. Beat the mixture between every addition, and add as much flour as will make the dough firm and smooth. Divide it into eight portions, roll these into balls, place them on a buttered baking-tin, and bake them immediately in a brisk oven. If left to stand they will become heavj-. Time to bake the buns, about half an horn-. Probable cost, buns, |d. each. Victoria Cake. — Put a pound and a quarter of fresh butter into a bowl, and beat it to cream. Add six ounces of powdered sugar, six ounces of pounded sweet almonds, "with two or three bitter ones, half an ounce of cinnamon powder, half a pound of dried cher- ries, a quarter of a pound of candied peel finely shred, a jjound and a quarter of flour, a little salt, and four eggs. Boat the mixture quickly for a few minutes ; then add gradually, beating the batter all the time, thi-ee-quarters of a pound of flour, eight eggs well beaten, and a large wine-glassful of brandy. Dissolve an ounce and a half of fresh German yeast in a spoonful of lukewarm water ; make a hollow in the centre of the batter, pour in the yeast, and knead it thoroughly into the cake. Whip half a pint of cream to froth, and add this to the rest. Line a baking-tin with buttered paper, half fill it with the mixture, cover with a cloth, and set it in a warm place till it has risen to double the size, then bake immediately in a moderately-heated oven. "Wlien the cake is lightly browned, and when a skewer pushed into it will come out clean and dry, it is done enough. If liked, this cake may be served as a j)udding, with custard sauce. Probable cost, 6s. Victoria Cake (another way). — Eub the rind of two fresh lemons with sugar till the yeUow part is taken oft', crush the lumps to powder, and add as much powdered sugar as will make up the quantity to half a pound. Whisk the whites of three eggs to froth, stir in the sugar, and afterwards the beaten yolks of six eggs. Last of aU, work in gradually and very thoroughly seven ounces of dried flour. Line a tin mould with buttered paper, pour in the batter, and balce the cake in a moderately- heated oven. When it is lightly brown, and when a skewer pushed into it will come out clean and dry, it is done enough. Probable cost, Is. 6d. Victoria Pudding. — Boil a little piece of stick vanilla in a pint of milk till it is pleasantly flavoured, strain it upon six ounces of finely-grated bread-crimibs, and add three table-spoonfuls of sugar, one table-spoonful of brandy, and three well-beaten eggs. Butter a mould thickly, flour it, and ornament taste- fully with dried cherries, slices of preserved citron, or stoned raisins. Pour in the pudding quite cold, put a plate upon it, and steam it over boiling water. Let it stand two or three minutes, turn it upon a hot dish, and serve with Victoria sauce, or with melted red-cur- rant jelly poured round it. Time to steam the pudding, one horn- and a quarter. Probable cost. Is. Sufiicient for four or five persons. Victoria Pudding, Superior.— Shred finely half a pound of sound beef suet free from skin and fibre, put it into a bowl, and mix with it a quarter of a pound of finely- grated bread-crumbs, six ounces of dried flour, four ounces of apples (weighed after they have been pared, cored, and chopped), four ounces of apricot jam, thi-ee oimces of finely-shred candied citron, three ounces of dried cherries, and a quarter of a pound of sugar. Mix these ingredients thoroughly, and stir into them five well-beaten eggs, half a pint of cream or milk, and two table-spoonfuls of brandy. Put the mixture into a buttered mould which it will quite fiU, tie it in a floured cloth, plunge it into boiling water, and keep it boiling quickly until done enough. Let it stand three or four minutes, tiu'n it upon a glass dish, and serve with brandy sauce. Time to boil the pudding, one horn- and a half. Probable cost, 3s. 6d. Sufiicient for six or seven persons. Victoria Sandwiches, SavouiTr (for breakfast, luncheon, &c.). — Wash six or eight anchovies, cut oft' their heads and flns, take out the back-bones, and divide each fish in two, from the shoulder to the tail. Cut an equal number of thin slices of brown bread and butter ; put between two slices alternate layers of hard- boiled eggs, mustard and cress cut small, and the fillets of the anchovies ; press the slices closely together, and with a sharp knife cut them into neat squares. Place them on a dish covered with a napkin, and garnish with parsley. If not wanted immediately, cover them with a napkin wrung out of cold water to keep them moist. Victoria Sandwiches, Sweet. — Beat half a pound of fresh butter to cream. Work in with it half a pound of powdered white sugar, half a pound of dried flour, and a pinch of salt

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