Buns

Name: Buns
Ingredients: One pint of bread sponge; one-half cup sugar; one-third cup of lard or butter; white of one egg beaten very light; Then mix into a loaf about the Same as bread

From The National home cook book, 1900

This makes about one dozen. In doubling the recipe, a whole egg will give as good results as the whites of two.

Presented as published in 1900. 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

1903Calories

32 gProtein

280 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories1903 kcal

Protein32 g

Carbohydrates280 g

Fiber1.4 g

Sugars104 g

Total Fat76 g

Saturated Fat41 g

Monounsaturated Fat23 g

Polyunsaturated Fat5.9 g

Omega-30.4 g

Cholesterol781 mg

Sodium959 mg

Potassium525 mg

Calcium282 mg

Iron7.1 mg

Magnesium47 mg

Phosphorus444 mg

Zinc2.8 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A766 mcg

Vitamin E2.2 mg

Vitamin K5.1 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)6 mg

Folate127 mcg

Choline160 mg

Caffeine0 mg

Water148 g

As published

This recipe was extracted from The National home cook book (1900), page 5. The excerpt below is the record exactly as published.

BUNS, BUNS—One pint of bread sponge, one-half cup sugar, one-third cup of lard or butter, white of one egg beaten “very light and added last. Then mix into,a loaf about the ~Same as brea

Cook this with the app: pantry check, scaling, and the assistant.