30 good recipes for using Eiffel Tower Bun Flour : try them all each recipe a proved success.

Date:
[between 1880 and 1889?]
Catalogue details

Licence: Public Domain Mark

Credit: 30 good recipes for using Eiffel Tower Bun Flour : try them all each recipe a proved success. Source: Wellcome Collection.

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    CHRISTMAS PUDDING. (GOOD). 4-ozs. Flour (9d. per gallon). ... id. 4-ozs. Breaacrumbs . ... id. 1 Packet of Eiffel Tower Bun Flour ... Id. 8-ozs. Suet (8d. per lb.) . ... 4d. 8-ozs. Currants (4d. per lb.) . ... 2d. 8-ozs. Raisins (stoned 6d. per lb.). ... 3d. 2-ozs. Sugar (2d. per lb.) . ... id. 4 Eggs (16 a shilling). ... 3d. 3 tablespoonsful of Brandy. ... 3d. Half a small Nutmeg (grated) . ... id. 3-ozs. Candied Peel (6d. per lb.) . ... Id. A little Milk (about 1 gill). ... id. 2-ozs. Almonds (1/- per lb.). ... lid. l/8i Method.—Skin the suet and chop it very finely. Stone the raisins, pick the currants, and chop the' peel. Put the flour and Bun Flour and bread¬ crumbs into a basin, add the suet, currants, peel, raisins, nutmeg and sugar. Mix with the eggs, milk and brandy, and turn into a well greased basin, cover with a floured cloth, tie down securely, and boil for 8 hours- PLUM PUDDING. 4-ozs, Breadcrumbs . id. 4-ozs. Flour (9d. per gallon).id. 1 Packet Eiffel Tower Bun Flour. Id. 4-ozs. Suet 8d. per lb.).2d. 3- ozs. Sugar (2id. per lb.) .id. 2-ozs. Candied Peel (6d. per lb.) .id. 4- ozs. Currants (4d. per lb.).Id. 4-ozs. Raisins (4d. per lb.).Id. Half teaspoonful Mixed Spice . id. 2 Eggs (16 a shilling).2d. About li gills of Milk.Id. —lOd. Method—Chop the suet finely, also the peel. Stone the raisins and pick the currants. Mix the flour, Bun Flour, breadcrumbs and suet together, add the raisins, currants, spice and peel, and mix with the well-beaten eggs and milk. Turn into a well greased basin, cover with a floured cloth, tie down securely, and boil for 4 hours.