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Buns, Light Tea
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost for a dozen cakes, 1s.
Presented as published in 1892. 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
750Calories
23 gProtein
150 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein23 g
Carbohydrates150 g
Fiber3.2 g
Sugars23 g
Total Fat23 g
Saturated Fat2.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol116 mg
Sodium1203 mg
Potassium589 mg
Calcium219 mg
Iron11 mg
Magnesium83 mg
Phosphorus352 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D1.1 mcg
Vitamin C70 mg
Vitamin A59 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate251 mcg
Choline66 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 274. The excerpt below is the record exactly as published.
Buns, Light Tea. — Take one pound of flour, half a tea-spoonful of tartaric acid, and the same quantity of carbonate of soda, and work all well together through. a sieve ; then rub two ounces of butter into the flour, being very careful to leave no lumps. \Vhen this is thoroughly mixed, add a quarter of a poimd of well-di'ied currants, two ouiijcs of sifted sugar, and a very few caraway-seeds. Next, mix half a pint of milk with one egg
Cook this with the app: pantry check, scaling, and the assistant.