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📝 Description
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🥘 Ingredients
1/2 teaspoonful of tartaric acid, 1/2 teaspoonful of bicarbonate of soda, 1 lb. of flour, 2 oz. of butter, 2 oz. of loaf sugar, 1/4 lb. of currants or raisins,--when liked, a few caraway seeds, 1/2 pint of cold new milk, 1 egg.
👨🍳 Method
Rub the tartaric acid, soda, and flour all together through a hair sieve; work the butter into the flour; add the sugar, currants, and caraway seeds, when the flavour of them latter is liked. Mix all these ingredients well together; make a hole in the middle of the flour, and pour in the milk, mixed with the egg, which should be well beaten; mix quickly, and set the dough, with a fork, on baking-tins, and bake the buns for about 20 minutes. This mixture makes a very good cake, and if put into a tin, should be baked 1-1/2 hour. The same quantity of flour, soda, and tartaric acid, with 1/2 pint of milk and a little salt, will make either bread or teacakes, if wanted quickly.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Light Buns this week, expecting a simple, slightly sweet roll. I found the process delightfully resourceful, using tartaric acid and bicarbonate of soda as leavening agents. The surprise came when I took them out of the oven—these weren't just buns, they were little clouds of sweet, tender perfection, with a subtle tang from the tartaric acid that balanced beautifully with the sugar and currants. These buns are perfect for the weeknight cook looking to impress with minimal effort. The dough comes together quickly, and the baking time is short. I loved the versatility of the recipe—it's not just for buns, but also for a cake or even bread. Next time, I'm trying it as a cake, but for now, I'm enjoying these Light Buns slathered in butter, a budget-friendly treat that tastes like a fancy patisserie.
