Buns

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

five pounds of best flour ↝ Flour, 00 [Cereal Grains and Pasta]
a gill of yeast ↝ Yeast [Not included in a food category]
a pint of warm milk ↝ Milk, NFS [Milk, reduced fat]
one pound of sifted sugar ↝ Sugar, NFS [Sugars and honey]
one pound of oiled fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
coriander seeds ↝ Spices, coriander seed [Spices and Herbs]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
mace ↝ Spices, mace, ground [Spices and Herbs]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
warm milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Put five pounds of best flour into a wooden bowl.
Set a spunge of it with a gill of yeast and a pint of warm milk.
Mix with it one pound of sifted sugar, one pound of oiled fresh butter, coriander seeds, cinnamon, and mace, a small quantity of each pounded fine.
Roll the paste into buns.
Set them on a baking plate rubbed over with a little butter.
Put them in a moderate oven to prove.
Wash them with a paste brush dipped in warm milk.
Bake them of a good colour.

Original Text

To make Buns.

Put five pounds of best flour into a wooden bowl, set a spunge of it with a gill of yeast and a pint of warm milk; then mix with it one pound of sifted sugar, one pound of oiled fresh butter, coriander seeds, cinnamon, and mace, a small quantity of each pounded fine. Roll the paste into buns, set them on a baking plate rubbed over with a little butter, put them in a moderate oven to prove, then wash them with a paste brush dipped in warm milk, and bake them of a good colour.

Notes

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