Bun Loaf. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

bread dough

3 whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/4 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/4 lb. sugar ↝ Sugar, NFS [Sugars and honey]
spice to taste ↝ Spices, paprika [Spices and Herbs]
a tablespoonful chopped peel ↝ Orange peel, raw [Fruits and Fruit Juices]
2 of sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
enough mixed spice to cover a 3d. bit ↝ Spices, poppy seed [Spices and Herbs]

alternative ingredients

a few carraway seeds instead of sultanas ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
but use peel as well ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (3)

Into a bread dough, work 3 whole eggs, 1/4 lb. butter, 1/4 lb. sugar, spice to taste, a tablespoonful chopped peel, 2 of sultanas, and enough mixed spice to cover a 3d. bit.
Half fill a buttered tin and let it rise to the top, then bake.

Alternative

Or you can use a few carraway seeds instead of sultanas, but use peel as well.

Original Text

Bun Loaf. No. 3.
Into a bread dough, work 3 whole eggs, ¼ lb. butter, ¼ lb. sugar, spice to taste, a tablespoonful chopped peel, 2 of sultanas, and enough mixed spice to cover a 3d. bit. Half fill a buttered tin and let it rise to the top, then bake.
Or you can use a few carraway seeds instead of sultanas, but use peel as well.

Notes

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