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Bath Buns
From The household gas cookery book, 1900
Serves 3
Place them on a grid shelf underneath the browning shelf in oven, reducing the gas every five minutes.
Presented as published in 1900. 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
778Calories
18 gProtein
176 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein18 g
Carbohydrates176 g
Fiber3.9 g
Sugars53 g
Total Fat18 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol44 mg
Sodium12 mg
Potassium408 mg
Calcium82 mg
Iron9 mg
Magnesium52 mg
Phosphorus197 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate274 mcg
Choline4.9 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 106. The excerpt below is the record exactly as published.
Bath Buns.— 1 lb. Vienna flour, § oz. German yeast, 1 teaspoonful castor sugar, 1 gill tepid milk, 2 ozs. sultanas, 2 ozs. butter, 2 ozs. castor sugar, 3 ozs. candied peel, 3 eggs, 2 ozs. crushed lump sugar
Cook this with the app: pantry check, scaling, and the assistant.