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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    liCA'C -1-1] 1>8CU i' CUrSI p i: n^'to UJbSf'd/U^ oyir ij .iSi uxv ji' ny. • X&S&PX- jSs -Sip L - . PLEASE NOTE.—The Recipes gu . and can vox vail to be a sci:c%:.; It is important to heat the oveh i u mediately they are ready. NOTICE.—The cost of these Recipes varies slip How to Make 15 BUNS (Lemon, Vanilla, Almond, or Plain), from a PENNY PACKET of EIFFEL TOWER BUN FLOUR. FAMILY BUNS. 1 Packet of Eiffel Tower Bun Flour . Id. 6-ozs. of Flour (9d. per gallon) . id, 4-ozs. Sugar (2d. per lb.) . id. 2-ozs. Margarine (6d. per lb.) . id. 1 Egg (16 a shilling) .|d. 8 Tablespoonsful of Milk . id. —3fd. Mix the Bun Flour, sugar and flour thoroughly together dry, melt the butter and add half of the mixture, then the egg well beaten, and the remainder of the mixture, and finally the milk. Continue beating until quite smooth, when put into buttered patty tins and bake immediately in a hot oven. COBURG CAKES. 12 ozs. Flour (9d. per gallon) . Id 1 Packet Eiffel Tower Bun Flour . Id. 4-ozs. Sugar (2d. per lb.) .id. 4~ozs. Treacle (2d. per lb.) .id. 4-ozs. Butter (1/- per lb.) .3d. 2 Eggs (16 a shilling).lid. 6-ozs. Sultanas (5d. per lb.).lid. Half teaspoonful Cinnamon .id. Half teaspoonful Ginger .id. —9id. Method.—Put the flour, Bun Flour, sugar, sul¬ tanas, cinnamon and ginger int© a basin and mix well. Melt the treacle and butter in a pan, add the beaten eggs, and pour on to the dry ingredients. Pour into small greased patty-pans, and bake in a moderate oven for fro*” 20 to 25 minutes.