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Cold Water Buns (VRP 012)

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Cold Water BunsCold Water Buns

Cold Water Buns Recipe Card Front

Front of the recipe card for Cold Water Buns.

There is a notation stating it is from Mrs. Smith.

Be sure to read the instructions on this one carefully as for me it didn’t make sense the first time.

Cold Water Buns

Wondering what bread sponge is? Click here to view our vintage ingredient and kitchen term glossary or keep reading this write up from Wikipedia on bread sponge:

The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough’s ingredients, creating the total formula. In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. In French baking the sponge and dough method is known as levain-levure. The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough.

Vintage Recipe Box 012

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Cold Water Buns Recipe

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Cold Water Buns

Cold Water Buns

Mrs. Smith in the upper right hand corner


  • 1 cup bread sponge
  • 1 cup cold water
  • 1/2 cup lard, melted
  • 1/2 cup sugar
  • salt


  1. Flour not so stiff as for bread.
  2. Pour over night or daytime to twice bulk
  3. Sit out where cold will keep a week.
  4. Roll out to about size of dollars
  5. Place far apart in pan
  6. Raise about 2 hours in warm place
  7. Bake 10 minutes

Cold Water Buns

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