English Buns
From The 3-6-5 cook book, for use 365 days in the year (1899).
A historical recipe
The 3-6-5 cook book, for use 365 days in the year, by Mary Shelley Pechin (1899).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 6 ingredients
- one and one-half pints of sweet milk
- a cup of tepid water
- one cup of sugar
- a cup of melted butter
- one saltspoonful of salt
- one yeast
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Mix one and one-half pints of sweet milk and one yeast cake, dissolve in half a cup of tepid water, with flour enough to make a thick batter.
- Set this mixture in a warm place and let it rise over night.
- In the morning add one cup of sugar, half a cup of melted butter, one saltspoonful of salt, half a nutmeg grated, and just enough flour to make a batter that can be handled ;
- knead well and let the dough rise four or five hours.
- Roll it out to three-quarters of an inch thick, and cut into round cakes.
- Lay them in rows on a buttered biscuit pan, and when the buns have stood in the pans half an hour, make a cross with a knife upon the top of eacli one.
- Place the pans in a moderate oven and bake the buns a light brown.
- Beat the white of an egg stiff and add to the egg a little powdered sugar, and lightly cover the tops of the buns when they are taken from the oven.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife
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Grater
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Rolling pin