Buchtels
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
965Calories
29 gProtein
210 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories965 kcal
Protein29 g
Carbohydrates210 g
Fiber11 g
Sugars4.2 g
Total Fat4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium501 mg
Calcium182 mg
Iron15 mg
Magnesium82 mg
Phosphorus283 mg
Zinc2.1 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate414 mcg
Choline8.5 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 40. The excerpt below is the record exactly as published.
Buchtels. — Prepare dough as for cinnamon buns, but take double quantity butter. Roll out Mi inch thick, cut in 4-inch squares with jagging-iron. In center of each place 2 stewed and pitted prunes and pinch of grated lemon rind
Cook this with the app: pantry check, scaling, and the assistant.