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Bismark Buns
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 16
When done, brush again with butter, and dust with a mixture of powdered sugar and cinnamon.
Presented as published in 1907. 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
383Calories
9 gProtein
62 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories383 kcal
Protein9.5 g
Carbohydrates62 g
Fiber2.8 g
Sugars10 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1174 mg
Potassium225 mg
Calcium37 mg
Iron3 mg
Magnesium21 mg
Phosphorus567 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate120 mcg
Choline5 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 137. The excerpt below is the record exactly as published.
BISMARK BUNS. Take plain Bun dough, or from No. 977. Mold up in round pieces on the bench, give some proof, flatten with the rolling pin or by hand. Place a little good fruit jam
Cook this with the app: pantry check, scaling, and the assistant.