Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
American
Cinnamon Buns
From Virginia Cookery-book, 1884
Serves 8
Total process time is twenty-two hours.
A modern interpretation · AI-generated from the original record
Ingredients
- one pint of new milk
- one cup of butter and lard mixed
- one cup of white sugar
- two quarts of flour
- one cup of yeast
- one dessert-spoonful of salt
- Half a pound of butter creamed
- one pound of brown sugar
- two heaping table-spoonfuls of powdered cinnamon
Method
Warm milk, butter, and sugar, then mix with flour and yeast.
Let rise overnight.
The next day, add sugar, roll out, spread with cinnamon mixture, roll up, cut, and bake on buttered paper in a slow oven.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 11. The excerpt below is the record exactly as published.
Cinnamon Buns. After supper put one pint of new milk, one cup of but- ter and lard mixed, and one cup of white sugar on the fire to warm; then pour into the tray a little of two quarts of flottr^ beating it uatU Qool; add ow cup of yeast, a»d VIRQimA COOKERY-BOOK. 11 work in the rest of the flour well; set to rise as you do light bread. After breakfast next day work in another cup of sugar, and roll out the dough about half an inch thick, spread- ing over its surface the mixture given below, and roll up as you would a roly-poly pudding, then setting it to rise for the second time ; when well risen cut it down in pieces one and a half inches wide; bake on buttered paper in a slow oven. Mixture for layer: Half a pound of butter creamed, one pound of brown sugar, two heaping table-spoonfuls of powdered cinnamon. Materials required: Two quarts of flour, one pint of milk, one cup of butter and lard, two cups of white sugar, one cup of yeast, one dessert-spoonful of salt
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