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Buns

A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).

A historical recipe

The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients--16 oz.
  2. of flour.
  3. ½ oz.
  4. of yeast.
  5. ½ pint of milk.
  6. 2 oz.
  7. of sugar.
  8. 2 oz.
  9. of sultanas.
  10. 2 oz.
  11. of butter.
  12. 1 egg.
  13. Method.--Put ten ounces of the flour into a basin.
  14. Mix the yeast smoothly with the milk, which should be made tepid.
  15. Stir into the flour.
  16. Beat for five minutes, and set to rise in a warm place for about two hours.
  17. Then beat in the remainder of the flour, sultanas, sugar, butter, and the egg.
  18. Set to rise for about two hours more.
  19. Then form into buns.
  20. Place them on a floured tin, and let them rise for ten minutes.
  21. Bake in a very quick oven for about five minutes until nicely coloured.
  22. Boil half an ounce of sugar with half a gill of water, and brush the buns over with this to glaze them.