Belvoir Buns
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
4513Calories
134 gProtein
937 gCarbs
149 gFat
Full nutrition (34 nutrients)
Calories4513 kcal
Protein134 g
Carbohydrates937 g
Fiber11 g
Sugars193 g
Total Fat149 g
Saturated Fat9.5 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol390 mg
Sodium1411 mg
Potassium2949 mg
Calcium900 mg
Iron55 mg
Magnesium367 mg
Phosphorus1870 mg
Zinc13 mg
Copper1.8 mg
Manganese7.5 mg
Vitamin D4.7 mcg
Vitamin C308 mg
Vitamin A176 mcg
Vitamin E1.9 mg
Vitamin K0.2 mcg
Vitamin B61.6 mg
Vitamin B122.7 mcg
Thiamin (B1)14 mg
Riboflavin (B2)6.5 mg
Niacin (B3)79 mg
Folate2447 mcg
Choline100 mg
Caffeine0 mg
Water685 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 17. The excerpt below is the record exactly as published.
Belvoir Buns. Take two pounds of flour ; put it into a large bowl ; rub finely into it six ounces of sugar and five ounces of butter ; 26 DOMESTIC COOKERY. cream an ounce and a half of German yeast with half a teaspoonful of salt ; make one pint of milk just new milk warm ; strain the yeast into the centre of the flour, add the milk, knead well, set to rise in a warm place two hours ; divide it into six pieces; clean and pick six ounces of currants
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