Buns. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

One pound of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
two pounds of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a few caraway seeds ↝ Spices, caraway seed [Spices and Herbs]
a quarter of a pound of moist sugar ↝ Sugar, NFS [Sugars and honey]
a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
two table-spoonfuls of yest

Instructions (4)

mix all well together in a stiff paste
let it stand half an hour to rise
then roll them out, and put them in your tins
let them stand another half hour to rise before you bake them

Original Text

Buns. No. 2.

One pound of fine flour, two pounds of currants, a few caraway seeds, a quarter of a pound of moist sugar, a pint of new milk, and two table-spoonfuls of yest; mix all well together in a stiff paste, and let it stand half an hour to rise; then roll them out, and put them in your tins; let them stand another half hour to rise before you bake them. The above receipt answers equally well for a cake baked in a tin.

Notes

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