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Aberffrau Buns
From Handbook of practical cookery, 1886
Serves 8
This quantity makes two dozen and a half buns.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
998Calories
32 gProtein
202 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories998 kcal
Protein32 g
Carbohydrates202 g
Fiber1.9 g
Sugars24 g
Total Fat19 g
Saturated Fat1.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol110 mg
Sodium61 mg
Potassium497 mg
Calcium135 mg
Iron13 mg
Magnesium75 mg
Phosphorus391 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)18 mg
Folate538 mcg
Choline68 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 147. The excerpt below is the record exactly as published.
Aberffrau Buns.— Four pounds flour, one quarter pound butter, three eggs, one pint milk, one pint water, six ounces sugar, two ounces German yeast
Cook this with the app: pantry check, scaling, and the assistant.