Citron Buns
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Scald the milk, and add half of the sugar and the salt.
When lukewarm, add the yeast dissolved in water and 1.5 cups of flour.
Mix, cover, and let rise until light.
Add the shortening, the remaining sugar, remaining flour, raisins, peel, and extract.
Knead lightly, cover, and let rise again.
Divide into small pieces, let rise on greased baking sheets, brush with beaten egg, and bake in a hot oven at 400 degrees Fahrenheit for 20 minutes.
Original recipe, verbatim
Citron Buns
1 yeast cake 1 teaspoonful lemon extract
6 tablespoonfuls sugar 1 cupful scalded milk
% cupful Crisco 1 egg
yi cupful raisins S}4 cupfuls flour
y^ cupful chopped citron peel yi cupful lukewarm water
1 teaspoonful salt
Scald milk, add half of sugar and salt; when lukewarm add yeast
dissolved in water and 1^ cupfuls flour. Mix, cover, and let rise till
light; then add Crisco, remainder of sugar and flour, raisins, peel, and
extract. Knead lightly, cover, and let rise. Divide into small pieces,
let rise on greased tins, brush over with beaten egg and bake in hot oven
twenty minutes.
Sufficient for twenty-two buns.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.