Currant or “Penny.”—

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 (9)

half a gallon of water at 94° Fahr. ↝ Water, tap [Tap water]
1lb. moist sugar ↝ Sugar, NFS [Sugars and honey]
5oz. German yeast ↝ Yeast [Not included in a food category]
73lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1lb lard and butter ↝ Lard [Fats and Oils]
1lb butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2oz. salt ↝ Salt, table, iodized [Spices and Herbs]
washed and dried currants to taste ↝ Currants, european black, raw [Fruits and Fruit Juices]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

To half a gallon of water at 94° Fahr. add 1lb. moist sugar and 5oz. German yeast.
When this is all thoroughly dissolved, mix in well 73lb. of flour.
Let this rise, then add 1lb. lard and butter, 2oz. salt, and washed and dried currants to taste.
Let it all rise again for half an hour in a warm place, then weigh it off in 2oz. or 3oz. buns, wash them over with egg, and bake.

Original Text · last edited 4 days ago

Currant or “Penny.”—To half a gallon of water
at 94° Fahr. add 1lb. moist sugar and 5oz. German yeast.
When this is all thoroughly dissolved, mix in well 73lb. of
flour. Let this rise, then add 1lb. lard and butter, 2oz.
salt, and washed and dried currants to taste. Let it all
rise again for half an hour in a warm place, then weigh it
off in 2oz. or 3oz. buns, wash them over with egg, and bake.
(This is a trade recipe.)

Notes

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