English Bath Buns
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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.
United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- four ounces of butter
- One-half cup of sugar
- One cup of scalding milk
- One teaspoon of salt
- four cups of flour
- Four tablespoonfuls of syrup
- Two tablespoonfuls of water
- Two well-beaten eggs
Method
- Melt four ounces of butter and then place in a mixing bowl and add One-half cup of sugar, One cup of scalding milk, cooled to 80 degrees.
- Then add Two well-beaten eggs, One teaspoon of salt, ne-half yeast cake.
- Stir to thoroughly mix and then add four cups of flour and work to a smooth elastic dough.
- Grease the mixing bowl well and then put in the dough.
- Press down well and then turn over.
- Cover and set to rise for four hours, then turn on a moulding board and knead for two minutes.
- Cut into pieces for biscuits.
- Roll between the hands into round balls and then cover and let set on the moulding board for ten minutes.
- Now press flat with the hands and let rise on a well-greased baking sheet.
- Let rise for thirty minutes, then brush with a mixture of Four tablespoonfuls of syrup, Two tablespoonfuls of water.
- Bake in a hot oven for fifteen minutes.