Did Victorian Recipes Actually Work, or Was It Just Good Showmanship?
Examining three different editions of Mrs. Beeton's cookery books reveals a complex history behind the Bath Bun. We compare recipes from the 1880s/1890s, 1910, and 1920s, uncovering mysteries about yeast, gluten, and sugar measurements that challenge modern baking assumptions.
The exploration into the Bath Bun's history spans three distinct periods using Mrs. Beeton's cookbooks: one from the 1880s/1890s, another from 1910, and a third from the 1920s. This comparison suggests that the story of the bun is far more intricate than simple culinary failure, as the show delves into how different eras approached baking. The resulting modern interpretation of the bun is described as a rich, dense, yeasted tea-cake, distinct from what one might expect from a fluffy modern bun.
The process involves troubleshooting several technical aspects of historical baking. For instance, the presentation examines how yeast behaves within highly enriched Victorian doughs and warns against the practice of rubbing butter into flour, noting that this action can compromise the development of long-chain gluten. Furthermore, the recipes raise questions regarding precise measurements, such as whether the required sugar amount is 5 oz total or 5 oz for each component.
A specific procedural example provided for baking involves dissolving three-quarters of an ounce of compressed yeast in a quarter gill of tepid water. This liquid mixture is then combined with the yolks of two eggs, the white of one egg, and two ounces of flour, which must be allowed to rise before proceeding. Separately, one quarter pound of butter is worked into half a pound of flour, and this mixture is then combined with sugar nibs and candied peel cut into small pieces.
The final steps for assembly require mixing these components, covering the mixture with a cloth, and allowing it to rise a second time. The buns are then shaped, placed in a greased baking tin, brushed with a mixture of egg yolk and milk, and baked in a quick oven.
Source: Bath Buns Recipe - Mistakes Were Made
