vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bun Dough, No. 2
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 18
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
861Calories
22 gProtein
164 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories861 kcal
Protein22 g
Carbohydrates164 g
Fiber0 g
Sugars19 g
Total Fat34 g
Saturated Fat4.1 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol591 mg
Sodium922 mg
Potassium399 mg
Calcium125 mg
Iron4.5 mg
Magnesium26 mg
Phosphorus312 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3 mg
Folate111 mcg
Choline82 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 136. The excerpt below is the record exactly as published.
BUN DOUGH, No. 2. 10 lbs. sponge, 1 lb. butter, 12 ozs. sugar, 10 eggs, Vz oz. salt, mace and lemon flavor
Cook this with the app: pantry check, scaling, and the assistant.