Buns
From Colonial recipes, from old Virginia and Maryland manors, 1907
Recipe attributed to Mrs. Mary Tabb Lee.
Presented as published in 1907. 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
2606Calories
140 gProtein
451 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories2606 kcal
Protein140 g
Carbohydrates451 g
Fiber40 g
Sugars0.7 g
Total Fat49 g
Saturated Fat7.8 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol775 mg
Sodium371 mg
Potassium2384 mg
Calcium254 mg
Iron35 mg
Magnesium239 mg
Phosphorus1890 mg
Zinc18 mg
Copper1.6 mg
Manganese4.3 mg
Vitamin D4 mcg
Vitamin C0.4 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K1.2 mcg
Vitamin B62.9 mg
Vitamin B121.9 mcg
Thiamin (B1)21 mg
Riboflavin (B2)9.1 mg
Niacin (B3)94 mg
Folate4384 mcg
Choline636 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 5. The excerpt below is the record exactly as published.
BUNS (Ravensworth) Make up at night, 1 quart of flour, 1 cup of yeast, and a piece of lard the size of an egg. Set to rise. In the morning add 4 eggs well beaten, a large spoonful of butter, and enough flour so you can work it
Cook this with the app: pantry check, scaling, and the assistant.