dairy-freenut-freesoy-freefish-freeshellfish-free
Bakers' Buns
From The Cook County cook book, 1912
Serves 2
Usually moulded in loaves in the morning and baked for breakfast.
Presented as published in 1912. 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
598Calories
10 gProtein
107 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein10 g
Carbohydrates107 g
Fiber2.4 g
Sugars55 g
Total Fat13 g
Saturated Fat3.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol99 mg
Sodium583 mg
Potassium36 mg
Calcium26 mg
Iron4.7 mg
Magnesium5.5 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline77 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 55. The excerpt below is the record exactly as published.
BAKERS* BUNS.— Take bread sponge ready to mould into loaves, put it on a plate and set it away to rise for about 4 or 5 hrs., then add 1 cup bread dough, Y^ cup sugar, lard the size of an t^^, 1 beaten t^z, 1 cup lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.