vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Bun Loaf
From The New century cook book, 1899
Serves 8
Eat fresh, but not warm.
Presented as published in 1899. 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
275Calories
10 gProtein
53 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein9.5 g
Carbohydrates53 g
Fiber0.1 g
Sugars2.1 g
Total Fat4.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol74 mg
Sodium175 mg
Potassium166 mg
Calcium31 mg
Iron4.1 mg
Magnesium23 mg
Phosphorus119 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C25 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate121 mcg
Choline56 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The New century cook book (1899), page 8. The excerpt below is the record exactly as published.
Bun Loaf. One quart of sifted flour, three eggs, one tablespoonful of butter, rubbed light with two of powdered sugar, half a yeast cake dissolved in a large cupful of lukewarm water, a cupful of currants, washed, dried and picked over, half teaspoonful of salt, quarter teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.