Buns

Name: Buns
Ingredients: half a cake of compressed yeast; a fourth of a cup of warm water; a teacupful of tepid milk; one tablespoonful of sugar; one teaspoonful of salt; a pint of flour; add a well-beaten egg; three tablespoonfuls of melted butter; half a teacupful of currants; half a teaspoonful of cinnamon; flour to make a stiff dough

From The Common sense recipe book, 1898

Brush with egg white mixed with sugar before baking.

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

1296Calories

28 gProtein

216 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1296 kcal

Protein28 g

Carbohydrates216 g

Fiber0 g

Sugars14 g

Total Fat37 g

Saturated Fat20 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol87 mg

Sodium2369 mg

Potassium536 mg

Calcium91 mg

Iron15 mg

Magnesium83 mg

Phosphorus314 mg

Zinc2 mg

Copper0.5 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C101 mg

Vitamin A283 mcg

Vitamin E1.5 mg

Vitamin K2.8 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)17 mg

Folate403 mcg

Choline7.6 mg

Caffeine0 mg

Water136 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 85. The excerpt below is the record exactly as published.

BUNS. Dissolve half a cake of compressed yeast in a fourth of a cup of warm water, add a teacupful of tepid milk, one tablespoonful of sugar, one teaspoonful of salt, and a pint of flour. Make a batter of these ingredients and set to rise. When light, add a well-beaten egg, three tablespoonfuls of melted butter, half a teacupful of currants, half a teaspoonful of cinnamon, and flour to make a stiff dough

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