Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 drops essence of vanilla
- 1 pint milk
- 6 drops essence of lemon in ferment
- a piece of ammonia as big as a pea
- 9 eggs
- one side
- 2 ozs
- 6 yolks
- 6 ozs good butter
- one inch
- half baked
Directions
of lemon, orange, vanilla, or powdered cinnamon. Prepare as follows : i pint water, \ lb. butter, \ lb. flour, 9 eggs. Put the water into a stewpan large enongh to allow for stirring, and let it boil up. Stir in the butter, and if any fruit is required, put it in at this stage, and boil up again. When boiling, add the flour and boil again, keeping it slowly stirred all the time after the flour is in. Stand the stewpan on one side for four or rive minutes, then well beat in the eggs one at a time, and it will be ready for baking. Run out of the savoy bag in fingers and round pieces size of half-a-crown upon a baking-sheet, and bake in a good " sound oven " for fancy varieties. When nearly done take some out and sprinkle with powdered loaf sugar, then sprinkle with water, and put them quickly back into the oven until the sugar is melted, and becomes set in bright glossy flakes or bubbles ; they will then be ready. When cold, make an incision in the side and put in any kind of preserve or cream ; wash them over with egg. Sprinkle them over with finely chopped almonds and loaf sugar, as for pavilion biscuitu. Moisten this with some of the egg wash by shaking the brush over them, and bake them slowly a bright golden brown. Or bake them quite plain, and when baked, scoop a small circular hole out of the top of each ; fill the hole with whipped cream, sweetened and flavoured ; pipe round the outer edge with white and pink icing sugar, and place a small bright glazed fruit on the centre of the cream. Or glaze them with melted chocolate, add it to fondant, work together over the fire for a minute ; add 6 drops essence of vanilla. Stand it near the fire, or on the hot plate, to kee
Cream Buns. — The same mixture, but add a piece of ammonia as big as a pea, and bake them under tins.
Ferment, as for ordinary buns, 1 pint milk, J lb. sugar, 2 ozs. yeast, 6 yolks, handful of flour; when ready, rub \ lb. butter in about \\ lb. of flour, 6 drops essence of lemon in ferment, and tablespoonful of weak egg yellow ; mix, and make into light dough ; give this one hour's proof ; roll it out to about \ inch, put i lb. sugar in dredger, dredge a little on the dough, spread the dough with 6 ozs good butter, fold it up as for puff paste, and roll out twice or three times ; roll it up after this (the same as for any jam roll) to i£ inches in diameter ; cat this up in pieces of one inch, and stand them close together, cut sides downwards, on buttered tin ; prove, wash over, and dredge with sugar ; bake in a steady oven. They are best sugared when half baked.
Chelsea Buns*