Plain (A confectioner's recipe)

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

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time: Cook: 10 min Total: 10 min
Yield: 50.0 buns
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

4lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
3lb. of butter or lard ↝ Butter, stick, unsalted [Dairy and Egg Products]
3lb. of common sugar ↝ Sugar, NFS [Sugars and honey]
2oz. of yeast ↝ Yeast [Not included in a food category]
a quart of milk ↝ Milk, NFS [Milk, reduced fat]
1lb. of well-washed and dried currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a few drops of essence of lemon ↝ Lemon, raw [Citrus fruits]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

Set the leaven to rise overnight, so the sponge will be ready by the early morning, and will be bright and clear.
Mix the ingredients.
Weigh them off on the tins.
Brush them over with beaten egg.
Try them.
Bake about ten minutes in a steady oven.

Original Text · last edited 4 days ago

Plain (A confectioner's recipe).—For fifty buns
take 4lb. of flour, 3lb. of butter or lard, 3lb. of common
sugar, 2oz. of yeast, a quart of milk, 1lb. of well-washed and
dried currants, a few drops of essence of lemon, and four
eggs. The leaven for these buns should be set to rise over-
night, as then the sponge will be ready by the early morn-
ing, and will be bright and clear. Mix, weigh them off on
the tins, brush them over with beaten egg, try them, and
bake about ten minutes in a steady oven.

Notes

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