Buns
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
4669Calories
143 gProtein
953 gCarbs
134 gFat
Full nutrition (34 nutrients)
Calories4669 kcal
Protein143 g
Carbohydrates953 g
Fiber17 g
Sugars218 g
Total Fat134 g
Saturated Fat13 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol696 mg
Sodium403 mg
Potassium3334 mg
Calcium1002 mg
Iron55 mg
Magnesium378 mg
Phosphorus1993 mg
Zinc13 mg
Copper1.9 mg
Manganese7.3 mg
Vitamin D6.7 mcg
Vitamin C77 mg
Vitamin A318 mcg
Vitamin E1.6 mg
Vitamin K4.4 mcg
Vitamin B62 mg
Vitamin B123.5 mcg
Thiamin (B1)12 mg
Riboflavin (B2)6.5 mg
Niacin (B3)75 mg
Folate2173 mcg
Choline407 mg
Caffeine0 mg
Water679 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 21. The excerpt below is the record exactly as published.
Buns. Put into a bowl a pound and ' a quarter of flour ; cream one ounce of German yeast with a teaspoonful of sugar; make a pint of milk just new milk warm ; strain the yeast into the flour, add the milk, beat well ten minutes, cover with a cloth, set to rise in a warm place one hour. Put into a separate bowl three-quarters of a pound of flour ; rub finely into it a quarter of a pound of butter, a quarter of a pound of sugar, two ounces of candied peel, finely cut up, a quarter of a pound of sultanas carefully picked ; mix these well together, then drop in two eggs
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