Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
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
- 2 pounds flour
- 1 pound raisins
- 1 pound cur- rants
- 1 lemon
- salt
Directions
Mrs. II. C. Begland.
2 pounds flour, \ pound butter, 1 pound raisins, 1 pound cur- rants, i pound soft sugar, \ ounce each cinnamon and allspice, grated yellow rind 1 lemon, ', pound each candied orange and lemon peel, \ pound blanched and chopped almonds, }f ounce ground ginger, \ teaspoon Cayenne pepper, h teaspoon salt.
Add a little salt to the flour, and mix with j-east and warm water, as if for bread. Set in a warm place to rise. When risen, work into it the butter slightly warmed, and let rise again for i hour. Have the fruits prepared in advance, and slightly warmed when the dough is ready for them. Mix the sugar, spices, salt, pepper and lemon peel together and work into the dough. Keep the latter by the fire to keep warm. Butter the baking tins and heat them. Take out about i the dough, mix it well with the fruit until smooth. Roll out the remaining dough very thin, and line the pans with it, keeping a piece to coyer with. Fill in with the mixture about 'i full, smooth it over, wet the edges of the paste lining and put on the thinly rolled covers. Brush the top with beaten eggs, prick it with a fork, and pierce with a skewer in several places down to the bottom of the tins. Let the buns stand to rise again for ] hour, set them in the oven and bake slowly for 2 or 3 hours.