Scotch Bun

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

2 lbs. raisins ↝ Raisins [Dried fruits]
1 lb. currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1/2 lb. orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1/4 lb. lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
1/4 lb. chopped sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1/2 oz. ground cloves, cinnamon and ginger ↝ Garlic, raw [Vegetables and Vegetable Products]
1/2 oz. ground cloves, cinnamon and ginger ↝ Sugar, cinnamon [Sugars and honey]
1/2 oz. ground cloves, cinnamon and ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
21/2 lbs. twice risen dough ↝ Phyllo dough [Baked Products]
yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (6)

Divide the dough into two parts.
With one part mix the fruit, butter and spices thoroughly.
Line a buttered tin with half of the plain dough.
Put over it the dough mixed with fruit, and cover with the rest of the plain dough.
Brush over with the yolk of an egg.
Bake in a moderate oven.

Original Text

Scotch Bun

2 lbs. raisins 1 lb. currants ¹⁄₂ lb. orange peel ¹⁄₄ lb. lemon peel ¹⁄₄ lb. chopped sweet almonds ¹⁄₂ oz. ground cloves, cinnamon and ginger ¹⁄₂ lb. butter 2¹⁄₂ lbs. twice risen dough

Divide the dough into two parts. With one part mix the fruit, butter and spices thoroughly. Line a buttered tin with half of the plain dough. Put over it the dough mixed with fruit, and cover with the rest of the plain dough. Brush over with the yolk of an egg. Bake in a moderate oven.

[Pg 83] Fried Cakes

PAGE Cinnamon Cakes 85 Crullers 85 Doughnuts 86 Doughnuts made with Yeast 86 Puff-ball Doughnuts 87 Snowballs 87

[Pg 84]

Notes

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