Common Buns

Name: Common Buns
Ingredients: four ounces of butter; two pounds of flour; four ounces of fine sugar; a teaspoonful of carraway seeds; the same of salt; half a gill of yeast; as much warm milk as will make a soft dough

From The housekeeper's companion, 1883

Presented as published in 1883. 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

3887Calories

114 gProtein

831 gCarbs

109 gFat

Full nutrition (33 nutrients)

Calories3887 kcal

Protein114 g

Carbohydrates831 g

Fiber10 g

Sugars113 g

Total Fat109 g

Saturated Fat0.4 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.1 g

Cholesterol265 mg

Sodium2384 mg

Potassium1659 mg

Calcium206 mg

Iron52 mg

Magnesium267 mg

Phosphorus1246 mg

Zinc9.6 mg

Copper1.6 mg

Manganese7 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0.6 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)13 mg

Riboflavin (B2)5.5 mg

Niacin (B3)76 mg

Folate2326 mcg

Choline12 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 131. The excerpt below is the record exactly as published.

Common Buns. — Rub four ounces of butter into two pounds of flour, with four ounces of fine sugar and a teaspoonful of carraway seeds, and the same of salt; add half a gill of yeast, and as much warm milk as will make a soft dough

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