Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- six ounces of fresh butter
- eight drops of essence of lemon
- one pound of flour sifted
- a pound of flour
- a pound of powdered white sugar
- a pound of flour into a broad pan
- a pound of currants
- a pound of powdered sugar
- a pound of butter
- a pound of fresh butter
- four eggs
- three quarters of a pound of flour
- two wine-glasses
- three eggs
- three wine-glasses of milk
- one egg
Directions
Four eggs. Three quarters of a pound of flour, sifted. Half a pound of powdered white sugar. Two wine-glasses and a half of rich milk. Six ounces of fresh butter. A wine-glass and a half of the best yeast. A table-spoonful of rose-water. A grated nutmeg. A large tea-spoonful of powdered mace and cinnamon.
Sift half a pound of flour into a broad pan, and sift a quarter of a pound, separately, into a deep plate, and set it aside. Put the milk into a soup-plate, cut up the butter, and set it on the stove or near the fire to warm, but do not let it get too hot. When the butter is very soft, stir it all through the milk with a knife, and set it away to cool. Beat the eggs very light, and mix the milk and butter with them, all at once; then pour all into the pan of flour. Put in the spice, and the rose-water, or if you prefer it, eight drops of essence of lemon. Add the yeast, of which an increased quantity will be necessary, if it is not very strong and fresh. Stir the whole very hard, with a knife. Add the sugar gradually. If the sugar is not stirred in slowly, a little at a time, the buns will be heavy. Then, by degrees, sprinkle in the renaming quarter of a pound of flour. Stir all well together; butter a square iron pan, and put in the mixture. Cover it with a cloth, and set it near the fire to rise. It will probably not be light in less than five hours. When it is risen very high, and is covered with bubbles, bake it in a moderate oven, about a quarter of an hour or more in proportion to its thickness.
When it is quite cool, cut it in squares, and grate loaf-sugar over them. This quantity will make twelve or fifteen buns.
They are best the day they are baked.
You may, if you choose, bake them separately, in small square tins, adding to the baiter half a pound of currants or chopped raisins, well floured, and stirred in at the last.
In making buns, stir the yeast well before you put it in, having first poured off the beer or thin part from the top. If your yeast is not good, do not attempt to make buns with it, as they will never be light.
Buns may be made in a plainer way, with the following ingredients, mixed in the above manner.
Half a pound of flour, sifted into a pan. A quarter of a pound of flour, sifted in a plate, and set aside to sprinkle in at the last. Three eggs, well beaten. A quarter of a pound of powdered sugar. Three wine-glasses of milk. A wine-glass and a half of the best yeast. A quarter of a pound of butter, cut up, and warmed in the milk.
A quarter of a pound of powdered sugar. A quarter of a pound of fresh butter. One pound of flour sifted. One egg. Three wine-glasses of milk. A wine-glass and a half of the best yeast. A table-spoonful of rose-water. A tea-spoonful of powdered cinnamon.
Sift your flour into a pan. Cut up the butter in the milk, and warm them a little, so as to soften the butter, but not to melt it entirely. Beat your egg; pour the milk and butter into your pan of flour, then the egg, then the rose-water and spice, and lastly the yeast. Stir all well together with a knife.
Spread some flour on your paste-board: lay the dough on it, and knead it well. Then divide it into small pieces of an equal size, and knead each piece into a little thick round cake. Butter an iron pan, lay the cakes in it, and set them in a warm place to rise. Prick the tops with a fork. When they are quite light, bake them in a moderate oven.