Mrs Beetons Baking Recipes Revisited
Victoria Buns
Flour
50g (2oz) Caster Sugar
50g (2oz) Butter
40g (1½oz) Ground Rice
40g (1½oz) Currants
1 Egg
Candied Peel, few thin slices
Whisk the egg, stir in the sugar and beat together well.
Beat the butter to a cream.
Stir in the ground rice, currants and candied peel and enough flour to make it the consistency that can be rolled into 7 or 8 balls.
Put them on to a buttered tin.
Bake them for 30 to 45 minutes.
They should be put into the oven immediately, or they will become heavy, and the oven should be tolerably brisk.
Time: 30 to 45 minutes.
Sufficient to make 7 or 8 buns.
Seasonable at any time.
VICTORIA BUNS
1732. INGREDIENTS - 2 oz. of pounded loaf sugar, 1 egg, 1-1/2 oz. of ground rice, 2 oz. of butter, 1-1/2 oz. of currants, a few thin slices of candied peel; flour.
Mode - Whisk the egg, stir in the sugar, and beat these ingredients well together; beat the butter to a cream, stir in the ground rice, currants, and candied peel, and as much flour as will make it of such a consistency that it may be rolled into 7 or 8 balls. Put these on to a buttered tin, and bake them from 1/2 to 3/4 hour. They should be put into the oven immediately, or they will become heavy; and the oven should be tolerably brisk.
Time - 1/2 to 3/4 hour.
Average cost, 6d.
Sufficient to make 7 or 8 buns.
Seasonable at any time.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved