nut-freeegg-freesoy-freefish-freeshellfish-free
Belvoir Castle Buns
From Handbook of practical cookery, 1886
Serves 16
Presented as published in 1886. 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
359Calories
8 gProtein
58 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories359 kcal
Protein8 g
Carbohydrates58 g
Fiber0.5 g
Sugars12 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol13 mg
Sodium14 mg
Potassium174 mg
Calcium55 mg
Iron3.4 mg
Magnesium22 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C19 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate132 mcg
Choline17 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 147. The excerpt below is the record exactly as published.
Two pounds flour, five ounces dripping, six ounces sugar, six ounces currants, one pint milk, one ounce German yeast
Cook this with the app: pantry check, scaling, and the assistant.