A good plain Bun

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
four ounces of sugar ↝ Sugar, NFS [Sugars and honey]
a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a few Jamaica peppers
a dessert spoonful of carraways ↝ Lupins, mature seeds, raw [Legumes and Legume Products]
a spoonful or two of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a cup of yeast ↝ Yeast [Not included in a food category]
as much good milk as will make the above into a light paste ↝ Milk, NFS [Milk, reduced fat]

Instructions (5)

Rub four ounces of butter into two pounds of flour, four ounces of sugar, a nutmeg (or not, as you like), a few Jamaica peppers, and a dessert spoonful of carraways.
Put a spoonful or two of cream into a cup of yeast.
Add as much good milk as will make the above into a light paste.
Set it to rise by a fire till the oven be ready.
Bake them quickly on tins.

Original Text

A good plain Bun, that may be eaten with or without toasting and Butter.

Rub four ounces of butter into two pounds of flour, four ounces of sugar, a nutmeg, or not, as you like, a few Jamaica peppers, a dessert spoonful of carraways; put a spoonful or two of cream into a cup of yeast, and as much good milk as will make the above into a light paste. Set it to rise by a fire till the oven be ready. They will quickly bake on tins.

Notes

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