English Buns
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
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 Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- a cupful of butter
- two cupfuls of flour
- a teaspoonful of salt
- three tablespoonfuls of sugar
- a cupful of cleaned currants
- two eggs
Method
- Rub half a cupful of butter into two cupfuls of flour, mix with a teaspoonful of salt and two of baking powder.
- Add three tablespoonfuls of sugar and half a cupful of cleaned currants.
- Mix well, add two eggs, well beaten, and enough milk to make into a dough.
- Roll out, cut into rounds with a biscuit cutter, and bake in a slow oven.
- The buns should be an inch thick when put into the oven.