Buns
From The Williamston cook book, 1950
Recipe by Mrs. D. M. Roberson.
Presented as published in 1950. 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
94Calories
3 gProtein
18 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein2.7 g
Carbohydrates18 g
Fiber0.6 g
Sugars5.3 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol1 mg
Sodium199 mg
Potassium50 mg
Calcium45 mg
Iron0.9 mg
Magnesium8.8 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate26 mcg
Choline3.9 mg
Caffeine0 mg
Water7.2 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 7. The excerpt below is the record exactly as published.
BUNS - Roll out “roll” dough thin; spread with melted butter, brown sugar, raisins, and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.