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Victoria Buns

Cake mixture of sugar, egg, ground rice, wheatflour, butter with currants and candied peel, made as small buns (Mrs.B). When produced commercially they are commonly distinguished by being much higher than they are wide, sometimes with a jelly filling.

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

1732. INGREDIENTS: 2 oz. of pounded loaf sugar, 1 egg, 1-½ oz. of ground rice, 2 oz. of butter, 1-½ oz. of currants, a few thin slices of candied peel; flour.
Mode: Whisk the egg, stir in the sugar, and beat these ingredients well together; beat the butter to a cream, stir in the ground rice, currants, and candied peel, and as much flour as will make it of such a consistency that it may be rolled into 7 or 8 balls. Put these on to a buttered tin, and bake them from½ to ¾ hour. They should be put into the oven immediately, or they will become heavy; and the oven should be tolerably brisk.
Time:½ to ¾ hour.
Average cost: 6d.
Sufficient: to make 7 or 8 buns.
Seasonable: at any time.

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