Buns

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

two pounds of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a pint of good ale yeast ↝ Yeast [Not included in a food category]
a little sack
three eggs beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little warm milk ↝ Milk, NFS [Milk, reduced fat]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a pound of rough carraway-comfits ↝ Seeds, lotus seeds, raw [Nut and Seed Products]

Instructions (4)

Put a little sack in the yeast, and three eggs beaten, knead all these together with a little warm milk, a little nutmeg, and a little salt.
Lay it before the fire till it rises very light.
Knead in a pound of fresh butter, a pound of rough carraway-comfits.
Bake them in a quick oven, in what shape you please on flour'd papers.

Original Text

To make Buns.
TAKE two pounds of fine flour, a pint of good ale yeast, put
a little sack in the yeast, and three eggs beaten, knead all these
together with a little warm milk, a little nutmeg, and a little
salt; then lay it before the fire till it rises very light, then knead
in a pound of fresh butter, a pound of rough carraway-comfits,
and bake them in a quick oven, in what shape you please on flour'd
papers.

Notes

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