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Bunns
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
834Calories
51 gProtein
140 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories834 kcal
Protein51 g
Carbohydrates140 g
Fiber20 g
Sugars12 g
Total Fat14 g
Saturated Fat3.8 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium4972 mg
Potassium1101 mg
Calcium213 mg
Iron9.1 mg
Magnesium91 mg
Phosphorus783 mg
Zinc7.7 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D1.7 mcg
Vitamin C0.2 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B61.3 mg
Vitamin B120.9 mcg
Thiamin (B1)9.5 mg
Riboflavin (B2)3.8 mg
Niacin (B3)39 mg
Folate1956 mcg
Choline119 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 50. The excerpt below is the record exactly as published.
Bunns. Make a sponge over night with 1 cup milk, scalded. 1 1 tablespoonful sugar and 1 egg beaten together. 2 1 saltspoonful salt, cup yeast. 2 cups flour
Cook this with the app: pantry check, scaling, and the assistant.