126 Buns, Ginger

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

3lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3lb. of sugar ↝ Sugar, NFS [Sugars and honey]
half a nutmeg (grated) ↝ Oil, nutmeg butter [Fats and Oils]
a tablespoonful of ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
sufficient milk to make it a nice workable paste ↝ Milk, NFS [Milk, reduced fat]
roughly crushed sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (9)

Cream 3lb. of butter with 3lb. of sugar.
Add half a nutmeg (grated) and a tablespoonful of ground ginger.
When this is thoroughly mixed, beat in two eggs.
Beat in 1lb. of flour and sufficient milk to make it a nice workable paste.
Roll it out about 3in. thick.
Cut it into buns.
Sprinkle the tops with roughly crushed sugar.
Set them on a baking sheet.
Bake in a quick oven.

Original Text · last edited 4 days ago

126 BREAD, CAKES, AND BISCUITS.
then knead it once more and make up in small balls with
your floured hands. Put these balls on a buttered baking
sheet, flatten slightly with the palm of your hand, butter
the edges a little in case they touch, and again let them
rise for an hour. Bake twenty minutes in a quick oven,
brush the top over with sugar syrup, and dust well with
coarsely crushed sugar.
Buns, Ginger.—Cream 3lb. of butter with 3lb. of sugar,
then add half a nutmeg (grated) and a tablespoonful of
ground ginger; when this is thoroughly mixed, beat in two
eggs, then 1lb. of flour, and sufficient milk to make it a nice
workable paste. Roll it out about 3in. thick, cut it into
buns, sprinkle the tops with roughly crushed sugar, set
them on a baking sheet, and bake in a quick oven.

Notes

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