Various Buns

Ingredients

• 1 quart of milk
• 10 drops of essence of lemon
• 1 pint of milk warmed in a basin
• a pinch of salt
• a wineglassful of water
• 5 eggs
• half proved
• eight equal parts
• 30 bread
• 2 lbs
• 4 eggs
• six buns out of 1 lb
• 4 lbs
• 2 ozs
• 12 ozs
• one inch apart
• 8 ozs
• 4 ozs
• 2 eggs
• half proved wash over
• 15 eggs
• 8 lbs
• 10 eggs
• 13 eggs
• 3 lbs
• two lemons grated off
• salt

Directions

1. will make a good bun. When bun dough is used, half the quantity of sugar will be sufficient ; some omit it altogether.

2. 22. — Balmoral Cakes.

3. 3^ lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 5 eggs, nearly 1 quart of milk, a few caraway seeds, with oz. of carbonate of soda and tartaric acid, mixed in proportion of 1 oz. of soda to f oz. of acid.

4. Mix the soda and acid well with the flour, then rub in the butter and sugar ; make a bay with the flour, add the seeds, beat up the eggs with the milk, and make all into a dough. Put into buttered pans according to the size ; dust with castor sugar, and bake in a moderate oven.

5. 23. — Balloon or Prussian Cakes.

6. Take currant bun dough and make it into a round flat cake of any required size, and place it on a buttered tin. When it is about half proved, divide it with a long, flat piece of wood having a thin graduated edge, into eight equal parts, and place it again to prove. When it is proved enough, brush over the top lightly with the white of an egg well whisked, dust it with fine powdered sugar and sprinkle it with water, just sufficient to moisten the sugar. Bake it in a rather cool oven to prevent the icing getting too much coloured.

7. ,24.— Saffron Buns.

8. Take the same mixture as for tea cakes, add 1 oz. of cara- way seeds, and colour it with saffron. Mould them round, and put them on the tins so as not to touch. When they are near proof, wash the tops with egg and milk, and dust them with castor sugar. Put them in the oven to finish proving, and bake them in a moderately hot oven.

9. 30 BREAD AND BISCUIT BAKER'S ASSISTANT.

10. 25.— Cinnamon Buns.

11. Made same way as saffron buns, but leaving out the caraway seeds and saffron, and using instead sufficient ground cinna- mon to flavour them.

12. 26. — Jubilee Buns.

13. 2 lbs. of flour, f- lb. of butter, f lb. of sugar, 4 eggs, £ oz* of voil.

14. Rub the butter in with the flour, make a bay and add the sugar, pound the salt in a little milk and pour it in, break the eggs, and mix all together into a dough. Make six buns out of 1 lb. of dough, mould them round, wash the top with eggs, put some currants on the top, and dust with sugar.

15. 27. — German Buns,

16. 4 lbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, 12 ozs. of butter, i|- lbs. of sugar, 4 eggs, 10 drops of essence of lemon, with milk.

17. Mix tartar and carbonate of soda with the flour, make a sprint or bay, put butter and sugar In bay, cream ; add eggs, then milk, make all into a dough, and size them off on buttered tins one inch apart. Wash over with egg, and put a little sugar on top, and bake in a moderate oven.

18. 28.— Common German Buns (for wholesale purposes).

19. 4tlbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, w lb. of lard, i\ lb. of moist sugar, a little turmeric and churned milk ; then proceed as for best German buns. Bake in a sharp oven.

20. 29. — London Buns.

21. Take 1 pint of milk warmed in a basin, add 2 ozs. of yeast, 8 ozs. of moist sugar, and make a dough with sufficient flour.

22. RICE CAKE , COCOANUT CAKE, ALBERT CAKES. 31

23. When the sponge is ready add 12 ozs. of butter, a pinch of salt, and have ready 4 ozs. of chopped peel. Mix all in the dough with 2 eggs and lemon, and prove. When about half proved wash over with yolk of egg. Put sugar on top when full proved.

24. 30. — Penny Queen Cakes.

25. 1 ^ lb. of butter, 2 lbs. of sugar, 15 eggs, 2 lbs. of flour, 1 lb. of patent flour. Cream butter and sugar in a basin, add eggs, then flour, and as much milk as will make a nice batter. Bake in fluted pans.

26. 31.— Patent Flour.

27. Take 4 ozs. of tartar, and 2 ozs. of carbonate of soda, and 8 lbs. of flour, and sift through a sieve three times.

28. 32.— Penny Rice Cakes.

29. 4 lbs. of flour, 2^ lbs. of castor sugar, i£ lb. of butter, 10 eggs, 1 oz. of tartar, £ oz. of carbonate of soda, lb. of ground rice, milk to dough. Cream butter and sugar together, add eggs ; when well creamed, add flour, rice, and milk. Bake in small round hoops papered round the side.

30. 33.— Cocoanut Cakes.

31. These are made in the same way, with the same mixture, but leaving out the rice and adding the same quantity of cocoanut. Dust cocoanut on the top of each.

32. 34.— Albert Cakes.

33. Cream 12 oz. of butter with 1 lb. of sugar, add 13 eggs ; mix £ oz. of carbonate of soda and £ oz. of acid with 2 lbs. of flour ; weigh 8 ozs. of currants. Mix all together with milk, and bake in a small edged pan. Cut into squares when cold.

34. IV. GINGERBREAD, PARKINGS, SHORT- BREAD, ETC.

35. 35. — Queen’s Gingerbread.

36. Take 2 lbs. of honey, if lb. of best moist sugar, and 3 lbs. of flour, % lb. of sweet almonds blanched, and f lb. of pre- served orange peel cut into thin fillets, the yellow rinds of two lemons grated off, 1 oz. of cinnamon, £ oz. of cloves, mace, and cardamoms mixed and powdered.

37. Put the honey in a pan over the fire with a wineglassful of water, and make it quite hot ; mix the other ingredients and the flour together, make a bay, pour in the honey, and mix all well together. Let it stand till next day, make it into cakes, and bake it. Rub a little clarified sugar until it will blow in bubbles through a skimmer, and with a paste-brush rub over the gingerbread when baked.

38. 36. — German Gingerbread.

39. Same as Queen’s Gingerbread, but dust tins with flour instead of grease.

40. 37. — Spiced Gingerbread.

41. Take 3 lbs. of flour, 1 lb. of butter, 1 lb. of moist sugar, 4 ozs. of candied lemon or orange peel cut small, 1 oz. of powdered ginger, 2 ozs. of powdered allspice, \ oz. of powdered cinnamon, 1 oz. of caraway seeds, and 3 lbs. of treacle.

42. Rub the butter into the flour, then add the other ingredients,

Nutrition, whole recipe (rough)

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Lemon	juice of 1 lemon (48ml)	12
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.