A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Rub butter into flour
Add sugar and well-beaten eggs
Mix cream of tartar and baking soda with a little milk and stir into the mixture
If it is not wet enough add a little more milk, but the dough must be stiff
Mould into buns
Make a hole in the top of each one and put in one teaspoonful raspberry jam
Draw up the dough to cover it
Bake in a moderate oven about fifteen minutes
Modern guidance to help you succeed with this vintage recipe
Rubbing cold butter into flour coats flour particles with fat, limiting gluten development and creating a tender, biscuit-like crumb. The cream of tartar and baking soda react when moistened with milk to produce carbon dioxide, giving the buns lift without yeast. Sealing the jam inside creates a surprise filling while preventing moisture loss that would make the exterior soggy during baking.
The dough can be prepared, shaped into buns with jam filling, and refrigerated on a parchment-lined baking sheet covered with plastic wrap for up to 4 hours before baking. Add 2-3 minutes to baking time if baking directly from cold.
Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfilled baked buns for up to 1 month; thaw at room temperature and warm in a 300°F oven for 5 minutes before serving. The jam filling may make day-old buns slightly softer.
AI-generated tips from Chef Cecil's culinary database
The dough can be prepared, shaped into buns with jam filling, and refrigerated on a parchment-lined baking sheet covered with plastic wrap for up to 4 hours before baking. Add 2-3 minutes to baking time if baking directly from cold.
Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfilled baked buns for up to 1 month; thaw at room temperature and warm in a 300°F oven for 5 minutes before serving. The jam filling may make day-old buns slightly softer.
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