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Buns
From Mrs. Roundell's Practical cookery book, 1898
Serves 5
Presented as published in 1898. 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
884Calories
26 gProtein
181 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories884 kcal
Protein26 g
Carbohydrates181 g
Fiber0.8 g
Sugars34 g
Total Fat25 g
Saturated Fat1.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol202 mg
Sodium66 mg
Potassium459 mg
Calcium78 mg
Iron11 mg
Magnesium64 mg
Phosphorus315 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0.8 mcg
Vitamin C41 mg
Vitamin A68 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate356 mcg
Choline118 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 373. The excerpt below is the record exactly as published.
Buns. — ( Family Recipe, 1835.)— Two pounds of flour, a quarter of a pound of butter, a tablespoonful of yeast, mixed with a full gill of new milk, four eggs well beaten and mixed, six ounces of sifted sugar, one ounce of carraway seeds (if liked), and a quarter of a pound of currants
Cook this with the app: pantry check, scaling, and the assistant.