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BATH BUNS
From With a saucepan over the sea, 1902
Serves 12
Presented as published in 1902. 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
279Calories
7 gProtein
31 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein7.3 g
Carbohydrates31 g
Fiber0.2 g
Sugars1 g
Total Fat14 g
Saturated Fat8.1 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol95 mg
Sodium34 mg
Potassium116 mg
Calcium45 mg
Iron2.4 mg
Magnesium15 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate87 mcg
Choline56 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 57. The excerpt below is the record exactly as published.
BATH BUNS. (England.) Mix I pound flour, a tablespoonful of yeast, and I cup of milk ; let it rise overnight, or for several hours, near the fire ; add 6 ounces of melted butter and 4 eggs, well beaten
Cook this with the app: pantry check, scaling, and the assistant.