Hot Gross 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
Add Crisco, sugar, and salt to the scalded milk.
When lukewarm, add the yeast cake dissolved in water, spices, well-beaten egg, and sufficient flour to make a stiff dough.
Mix well, add raisins and peel, cover, and let rise overnight.
In the morning, divide into pieces and form into neat buns, placing them in a greased pan one inch apart.
Let rise, brush over with milk or beaten egg, and bake in a moderately hot oven at 375 degrees Fahrenheit for 25 minutes.
Cool and decorate with a cross using ornamental frosting or paste strips.
Original recipe, verbatim
Hot Gross Buns
j4 cupful sugar yi yeast cake
3 tablespoonfuls Crisco Flour
1 teaspoonful salt y^ cupful chopped candied citron
^ teaspoonful powdered peel
cinnamon j^ cupful seeded raisins
1 teaspoonful powdered ginger 1 cupful scalded milk
1 egg % cupful lukewarm water
Add Crisco, sugar, ana salt to milk; when lukewarm, add yeast cake
dissolved in water, spices, egg well beaten, and sufficient flour to make a
stiff dough. Mix well, add raisins and peel, cover, and let rise over night.
In morning divide into pieces and form into neat buns; place in Criscoed
pan one inch apart, let rise, brush over with milk or beaten egg, and bake
in moderately hot oven twenty-five minutes. Cool, and with ornamental
frosting make a cross on each bun. The cross may be made by placing
strips of paste on buns before they are baked.
Sufficient for twenty 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.