Poppy Seed Buns

Poppy Seed Buns

"Poppy seed buns: white flour, cow's milk, liquid butter, poppy seeds; slightly roasted.

[For] ingredients use salt and a little soda and combine with the flour. Make the buns".

Ingredients

5 lbs All purpose flour

1 qt milk

1 cup liquid butter (ghee)

5 Tbls poppy seeds

1 tsp salt

1 tsp baking soda

Directions

Combine dry ingredients, and add wet ingredients. Roll into balls and bake until golden brown.

Notes

Paul D Buell and Eugene N Anderson, A soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-Hui's Yin-shan Cheng-yao, introduction, translation, commentary, and Chinese text, Sir Henry Wellcome Asian Series, London and New York, Kegan Paul International, 2000, pp. 715, £150.00 (0-7103-0583-4).

The Yin-shan Cheng-yao, 'Proper and essential things for the Emperor's food and drink' (1330), which is celebrated as the "first Chinese cookbook".