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English Buns

A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).

A historical recipe

The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.

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 Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Digitised by Project Gutenberg, eBook #51542 (https://www.gutenberg.org/ebooks/51542). 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

Method

  1. 1 quart Gold Medal Flour, 4 eggs, ½ cup butter, 1½ cakes compressed yeast, ½ cup lukewarm water, 5 tablespoonfuls sugar, ½ cup nut meats, ½ cup chopped raisins.
  2. Pour flour in bowl, break eggs in whole, add butter (melted), yeast which has been dissolved by breaking into a cup and mixing with 1 tablespoonful sugar, lukewarm water.
  3. Stir until all are mixed, beat well, put in warm place to rise 1½ hours.
  4. Then sprinkle sugar, fruit and nuts over top, mix very lightly with spoon.
  5. Drop into well buttered gem pans, let rise one-half hour.
  6. Bake 25 minutes.