Victoria Buns
From The handy dictionary of cookery, 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 handy dictionary of cookery (1890) by Mary A. Everard, page 106. The excerpt below is the record exactly as published.
Victoria Buns. Beat two ounces of butter to a cream, add to it two ounces of fine sugar, one ounce and a half of ground rice, half an ounce of candied peel, finely cut up, one ounce and a half of currants, one ounce of flour, and one egg; beat well ; add a teaspoonful of baking powder
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