Buns

Name: Buns
Ingredients: Two cups bread dough after the second rising; yolk of one egg; one tablespoonful of butter; one half cup sugar; a handful seeded raisins or currants

From The Elm City cook book, 1896

Presented as published in 1896. 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

1674Calories

31 gProtein

327 gCarbs

30 gFat

Full nutrition (21 nutrients)

Calories1674 kcal

Protein31 g

Carbohydrates327 g

Fiber9.5 g

Sugars119 g

Total Fat30 g

Saturated Fat0 g

Cholesterol31 mg

Sodium2179 mg

Potassium4.6 mg

Calcium2.9 mg

Iron17 mg

Magnesium0.5 mg

Phosphorus2.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin C0 mg

Vitamin E1 mg

Riboflavin (B2)0.1 mg

Water11 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 4. The excerpt below is the record exactly as published.

BUNS. Two cups bread dough after the second rising, yolk of one egg, one tablespoonful of butter, one half cup sugar, a handful seeded raisins or currants

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