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Buns
From The Institute cook book, 1913
Serves 2
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
992Calories
26 gProtein
210 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories992 kcal
Protein26 g
Carbohydrates210 g
Fiber1 g
Sugars62 g
Total Fat29 g
Saturated Fat2.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol78 mg
Sodium640 mg
Potassium520 mg
Calcium193 mg
Iron11 mg
Magnesium70 mg
Phosphorus373 mg
Zinc3.1 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate399 mcg
Choline26 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 103. The excerpt below is the record exactly as published.
BUNS 1 cake compressed yeast '^ cup sugar 1 cup milk, scalded and cooled V4 cup butter 1 tablespoon sugar 3 cups sifted flour 1/2 teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one and one half cups of flour. Beat until smooth; then add butter and sugar creamed, the rest of the flour and salt. Knead lightly, keeping dough soft; cover and set aside in a warm place, free from draft, to rise matil double in bulk — about one and a half hours. Mold into small, round buns; place in well-greased pans, one inch apart. Cover; set aside to rise until light — about one hour. Brush with egg, diluted with water; bake twenty minutes. Just before removing from the oven, brush with sugar moistened with a little water. SV/EET FRENCH BUNS 1 cake compressed yeast 3 level tablespoons butter 1 cup milk, scalded and cooled 1 egg 14 cup lukewarm water Vi teaspoon lemon extract 1 tablespoon sugar 4 cups sifted flour 14 cup sugar
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