Recipes > Breads > Buns & Rolls > Buns. No. 2

Buns. No. 2


  • 1 pound of fine flour
  • 2 pounds of currants
  • a few caraway seeds
  • 1/4 pound of moist sugar
  • 1 pint of new milk
  • 2 table-spoonfuls of yest


Mix all well together in a stiff paste, and let it stand half an hour to rise; then roll them out, and put them in your tins; let them stand another half hour to rise before you bake them. The above receipt answers equally well for a cake baked in a tin.


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The Lady's Own Cookery Book (1844).

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