Buns
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
2685Calories
88 gProtein
500 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories2685 kcal
Protein88 g
Carbohydrates500 g
Fiber0 g
Sugars97 g
Total Fat50 g
Saturated Fat18 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol148 mg
Sodium1554 mg
Potassium2509 mg
Calcium1360 mg
Iron30 mg
Magnesium278 mg
Phosphorus1595 mg
Zinc8 mg
Copper0.9 mg
Manganese4.1 mg
Vitamin D9.4 mcg
Vitamin C203 mg
Vitamin A325 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)5.3 mg
Riboflavin (B2)3.6 mg
Niacin (B3)35 mg
Folate803 mcg
Choline174 mg
Caffeine0 mg
Water1017 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 55. The excerpt below is the record exactly as published.
BUNS. 4c. milk. # yeast cake. 14 tbsp. sugar. 1 tbsp. lukewarm water. % tsp. salt. 4c. flour. Make a sponge with the above ingredients. Beat thoroughly, let rise, and when light add 4 ege. 4 c. currants. 1 tbsp. butter (softened). 1-16 tsp. cinnamon
Cook this with the app: pantry check, scaling, and the assistant.