Bath Buns

Name: Bath Buns
Ingredients: 1 lb. Vienna Flour; V2 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

From Gas cookery, 1885

Place them on a grid shelf underneath the browning shelf in the oven, reducing the gas every five minutes.

Presented as published in 1885. 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

2561Calories

74 gProtein

531 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories2561 kcal

Protein74 g

Carbohydrates531 g

Fiber13 g

Sugars159 g

Total Fat68 g

Saturated Fat4.8 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol691 mg

Sodium251 mg

Potassium1464 mg

Calcium332 mg

Iron30 mg

Magnesium177 mg

Phosphorus910 mg

Zinc6.2 mg

Copper1.1 mg

Manganese3.6 mg

Vitamin D3 mcg

Vitamin C112 mg

Vitamin A243 mcg

Vitamin E1.9 mg

Vitamin K2.5 mcg

Vitamin B61 mg

Vitamin B121.3 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)3.2 mg

Niacin (B3)35 mg

Folate975 mcg

Choline457 mg

Caffeine0 mg

Water247 g

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 43. The excerpt below is the record exactly as published.

Bath Buns. Ingredients. — 1 lb. Vienna Flour, V2 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.