Dinner
Currant buns
Marion Harland’s original method for Currant buns, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Warm a cupful of cream in a double boiler, take it from the fire and stir into it a cupful of melted butter which has not been allowed to cook in melting.
- Beat three eggs very light, add them to the cream and butter, then stir in a cupful of sugar.
- Beat all well for a few minutes, add a cupful of currants that have been washed, dried and dredged with flour, pour into a shallow baking pan, let it rise for several hours until it has doubled in size, bake one hour in a rather quick oven.
- Sprinkle with fine sugar when done.
Historical transcription
Source method
- 1
Warm a cupful of cream in a double boiler, take it from the fire and stir into it a cupful of melted butter which has not been allowed to cook in melting. Beat three eggs very light, add them to the cream and butter, then stir in a cupful of sugar. Dissolve a half-cake of yeast in a couple of tablespoonfuls of water, sift a good quart of flour, make a hollow in it, stir into it the yeast and then, after adding to the other mixture a teaspoon ful, each, of powdered mace and cinnamon, put in the flour and yeast. Beat all well for a few minutes, add a cupful of currants that have been washed, dried and dredged with flour, pour into a shallow baking pan, let it rise for several hours until it has doubled in size, bake one hour in a rather quick oven. Sprinkle with fine sugar when done.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.