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Buns
From Cassell's dictionary of cookery, 1892
Serves 9
Sufficient for eight or nine buns.
Presented as published in 1892. 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
7Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.7 kcal
Protein0.8 g
Carbohydrates0.9 g
Fiber0.6 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium20 mg
Calcium0.6 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate48 mcg
Choline0.7 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 663. The excerpt below is the record exactly as published.
two table-spoonfuls of yeast, wnth as much milk as will form a dough. Let it rise. Divide it into buns about the size of an a^^. Place these on buttered tins, three inches apart, and put them in a warm place. When they have risen to twice their original size, bake them in a quick oven. Time, about a quarter of an hour to bake. Probable cost, a halfpenny each. Sufiicient for eight or nine buns. Guernsey Cake. — Rub six ounces of butter to a cream, and work into it four ounces of flour and two ounces of ground rice ; add a pinch of salt
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