Buns
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
3675Calories
76 gProtein
687 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories3675 kcal
Protein76 g
Carbohydrates687 g
Fiber8.9 g
Sugars275 g
Total Fat77 g
Saturated Fat26 g
Monounsaturated Fat30 g
Polyunsaturated Fat8.7 g
Omega-30 g
Cholesterol426 mg
Sodium258 mg
Potassium1563 mg
Calcium514 mg
Iron34 mg
Magnesium207 mg
Phosphorus890 mg
Zinc6.7 mg
Copper1.2 mg
Manganese4.6 mg
Vitamin D3.4 mcg
Vitamin C7.1 mg
Vitamin A165 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.9 mg
Vitamin B120.9 mcg
Thiamin (B1)6.8 mg
Riboflavin (B2)3.4 mg
Niacin (B3)42 mg
Folate1295 mcg
Choline335 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 26. The excerpt below is the record exactly as published.
BUNS. * Take a quart of flour, two tablespoonfuls of yeast, two eggs, two ounces of lard, a gill of water, and a little salt. Prepare them as you do rolls. After they have risen sufficiently, add ten ounces of brown sugar, a third of a gill of pounded allspice, with a few cloves pounded
Cook this with the app: pantry check, scaling, and the assistant.