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Breakfast Buns
From The Henderson cook book, 1914
Serves 1
These buns make excellent sandwiches.
Presented as published in 1914. 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
957Calories
14 gProtein
139 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories957 kcal
Protein14 g
Carbohydrates139 g
Fiber4.7 g
Sugars35 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol26 mg
Sodium2265 mg
Potassium0.7 mg
Calcium8.1 mg
Iron8.5 mg
Magnesium2.5 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline14 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 37. The excerpt below is the record exactly as published.
BREAKFAST BUNS. One cupful of bread dough, 1 cupful of warm water, 2 tablespoonfuls of sugar, l/o teaspoonful of salt flour, 2 table- spoonfuls of lard. Measure the dough when you are ready to make your bread dough into loaves. Mix all the ingredients together and add enough flour so that the dough can be kneaded well
Cook this with the app: pantry check, scaling, and the assistant.