To make Buns

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take two Pounds of fine Flour, a Pint of good Ale-yeast, put a little Sack in the Yeast, and three Eggs beaten, knead all these together with a little warm Milk, a little Nutmeg, and a little Salt; then lay it before the Fire till it rise, very light, then knead in a Pound of fresh Butter, and a Pound of rough Carraway-cornfits, and bake them in a quick Oven, in what Shape you please on flour’d Papers.