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French Busks

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. Cut
  2. two yeast
  3. three cups of flour
  4. four unbeaten eggs
  5. a pinch of mace
  6. one pint of milk
  7. one teaspoon of salt
  8. Water
  9. Lemon
  10. two tablespoons of butter
  11. two tablespoons of melted butter
  12. two tablespoons of sugar
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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

  1. Make a heavy sponge of two yeast cakes, one cup •of lukewarm milk, one-fourth teaspoon of salt, and flour enough to make the sponge.
  2. Sprinkle with flour and let it rise until very light.
  3. Add two tablespoons of sugar and two tablespoons of melted butter, three or four unbeaten eggs, the grated rind of ■one-fourth of a lemon, and a pinch of mace.
  4. Work in enough flour to handle.
  5. Shape in finger rolls and place on a buttered sheet close together.
  6. Rise again and bake in a quick oven twenty or twenty -five minutes.
  7. Sally Lunn, No.
  8. 1.
  9. Scald one pint of milk, pour it over two tablespoons of butter or lard, three tablespoons of sugar, one teaspoon of salt.
  10. Add three cups of flour, one cake of yeast dissolved in one-fourth cup of lukewarm water.
  11. Let it rise from two to three hours until light.
  12. Beat in three eggs and flour enough to make a soft dough.
  13. Do not knead, but roll out and put a one-fourth inch layer into a shallow round pan.
  14. Butter over the top, put on another layer and grease the top.
  15. Let it rise, and bake.
  16. Slip on to a plate, pour melted butter between the layers, cut in slices as you would a pie and serve hot.
  17. Or roll the dough out, cut into small rounds, grease the tops, put one on top of another, let them rise and bake twenty or twenty-five minutes.
  18. Butter between the layers.
  19. Sallij Lunn, No.
  20. 2.
  21. Pour two cups of scalded milk over two tablespoon^) each of butter and sugar, and one teaspoon of salt.
  22. When lukewarm, put in one yeast cake dissolved in one-fourth cup of lukewarm water and three or four eggs beaten until light;
  23. stir in enough flour to make a stiff batter;
  24. let rise;
  25. put in shallow pan;
  26. rise and bake.

Plating

Cookware for this recipe

  • Saucepan
  • Cake tin
  • Chef's knife
  • Grater
  • Wooden spoon
  • Rolling pin