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Chester Buns
From Cassell's dictionary of cookery, 1892
Serves 2
Time to bake: about twenty minutes. Sufficient for six or eight buns.
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
905Calories
30 gProtein
184 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories905 kcal
Protein30 g
Carbohydrates184 g
Fiber1.3 g
Sugars6.4 g
Total Fat6.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium42 mg
Potassium388 mg
Calcium59 mg
Iron13 mg
Magnesium66 mg
Phosphorus324 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate484 mcg
Choline75 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 352. The excerpt below is the record exactly as published.
Chester Buns. — Eubtwooimces of butter into one pound of fine flour, add a pinch of salt and one table-spoonful of sugar. Stii' into these an egg, a table-spoonful of yeast, and a breakfast-cupful of lukewai-m milk
Cook this with the app: pantry check, scaling, and the assistant.