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Bun Loaf

Name: Bun Loaf
Yield: 20 servings
Ingredients: Take five pounds of flour; five teaspoonfuls of soda; one pound raisins; one pound currants; two ounces candied peel; two ounces citron; half-pound brown sugar; half-pound treacle; half-pound lard or butter; two teaspoonfuls allspice

From The household (of the Detroit free press), 1886

Serves 20

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

654Calories

14 gProtein

129 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories654 kcal

Protein14 g

Carbohydrates129 g

Fiber1.4 g

Sugars34 g

Total Fat11 g

Saturated Fat5.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol24 mg

Sodium20 mg

Potassium428 mg

Calcium67 mg

Iron7.7 mg

Magnesium47 mg

Phosphorus163 mg

Zinc1 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C45 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.9 mg

Folate183 mcg

Choline5.2 mg

Caffeine0 mg

Water41 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 338. The excerpt below is the record exactly as published.

BUN LOAF. Take five pounds of flour and five teaspoonfuls of soda, mix well ; add one pound raisins, one pound currants, two ounces candied peel, two ounces citron, half-pound brown sugar, half-pound treacle, half-pound lard or butter, two teaspoonfuls allspice

Cook this with the app: pantry check, scaling, and the assistant.