127 Biscuits and Small Cakes

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 (11)
Instructions (13)
  1. Make a sponge with the milk and water (heated to 90°), eggs, yeast, sugar, and about 4oz. of flour.
  2. Cover up, and leave in a warm place for two to three hours.
  3. Rub the butter into the rest of the flour with the fruit and about 3oz mixed spice (this is a matter of taste).
  4. Make it all into a weak, light dough, handling it as little as is consistent with well mixing.
  5. Cover and let it rise for an hour at least, till it is as light as you can get it.
  6. Weigh up in 2lb. 2oz. pieces.
  7. Make these up into twelve buns from each piece.
  8. Set them on a buttered baking sheet not too close together.
  9. Set aside in a warm place till half risen.
  10. Cut the cross in pretty deep (if not it will disappear when fully risen).
  11. Let them finish rising.
  12. When nice and light bake in a good but not a fierce oven (a cold oven will quite spoil the bun).
  13. When baked, wash over with an egg beaten up in a little milk.
Original Text · last edited 4 days ago
Half pint water, three-quarters pint milk, two eggs, 13lb. currants or sultanas, 3lb. butter, 1lb. sugar, 3oz. French yeast, 5lb. flour. Make a sponge with the milk and water (heated to 90°), eggs, yeast, sugar, and about 4oz. of flour, cover up, and leave in a warm place for two to three BISCUITS AND SMALL CAKES. 127 hours. Rub the butter into the rest of the flour with the fruit and about 3oz. mixed spice (this is a matter of taste), make it all into a weak, light dough, handling it as little as is consistent with well mixing, then cover and let it rise for an hour at least, till it is as light as you can get it; then weigh up in 2lb. 2oz. pieces, make these up into twelve buns from each, set them on a buttered baking sheet not too close together, and set aside in a warm place till half risen; then cut the cross in pretty deep (if not it will disappear when fully risen), let them finish rising, and when nice and light bake in a good but not a fierce oven (a cold oven will quite spoil the bun). When baked, wash over with an egg beaten up in a little milk. (This is a trade recipe.)
Notes
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