Buns
From Cooking and castle-building, 1880
Buns are light and airy, perfect for a dainty treat.
Presented as published in 1880. 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
1581Calories
61 gProtein
295 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1581 kcal
Protein61 g
Carbohydrates295 g
Fiber10 g
Sugars85 g
Total Fat21 g
Saturated Fat5.1 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium238 mg
Potassium906 mg
Calcium144 mg
Iron18 mg
Magnesium105 mg
Phosphorus805 mg
Zinc6.7 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B61 mg
Vitamin B121.4 mcg
Thiamin (B1)6.5 mg
Riboflavin (B2)3.3 mg
Niacin (B3)32 mg
Folate1344 mcg
Choline453 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 81. The excerpt below is the record exactly as published.
buns—" "No buns for me," said Emeline. "I detest the whole rusk family. INIany people like that half-and-half sort of food — a something between one thing and another — a link joining this thing to that ; but my taste is different. If I eat bread, I want it to be bread ; if cake, cake ; not a com- bination of both, resulting in neither." " But mamma," said Alice, " l)uns are bread ethe- realized ; light, airy things that I delight in eat- ing, because of their very daintiness. M}^ recipe for buns reads in this manner : Whip together three ounces of sugar and three eggs, until well broken and mixed ; then pour upon them slowly, continuing the beating meanwhile, a pint of boil- ing milk. Add a pint of flour, and when luke- warm, a half-gill of yeast
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.