Buns

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 (11)

1/4 lb. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 lbs. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little warm milk ↝ Milk, NFS [Milk, reduced fat]
1 oz. yeast ↝ Yeast [Not included in a food category]
1/2 lb. of sifted loaf sugar ↝ Sugar, NFS [Sugars and honey]
1/2 lb. of currants picked and washed ↝ Currants, european black, raw [Fruits and Fruit Juices]
chopped candied lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
citron peel ↝ Orange peel, raw [Fruits and Fruit Juices]
3 fresh eggs well beaten up ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
as much tepid milk as will make the dough the consistency of a plum-pudding ↝ Milk, NFS [Milk, reduced fat]

Instructions (9)

Rub 1/4 lb. of fresh butter into 2 lbs. of flour.
Add a little salt.
Mix with a little warm milk and 1 oz. yeast.
Do not mix too much or they will spread and not rise well.
Let it stand to rise.
Then add 1/2 lb. of sifted loaf sugar, 1/2 lb. of currants picked and washed, chopped candied lemon peel and citron peel.
Add 3 fresh eggs well beaten up, with as much tepid milk as will make the dough the consistency of a plum-pudding.
Mix all together and let it rise again before baking.
Use oval fluted tins, well buttered, for these buns.

Original Text

Buns. (Miss Duckworth.)
Rub ¼ lb. of fresh butter into 2 lbs. of flour, add a little salt, mix with a little warm milk and 1 oz. yeast. Do not mix too much or they will spread and not rise well. Let it stand to rise, then add ½ lb. of sifted loaf sugar, ½ lb. of currants picked and washed, chopped candied lemon peel and citron peel. Add 3 fresh eggs well beaten up, with as much tepid milk as will make the dough the consistency of a plum-pudding.
Mix all together and let it rise again before baking. Use oval fluted tins, well buttered, for these buns.

Notes

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