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Common Buns
From Miss Cameron's cookery book, 1898
Serves 9
Presented as published in 1898. 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
826Calories
21 gProtein
177 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein21 g
Carbohydrates177 g
Fiber0.9 g
Sugars54 g
Total Fat26 g
Saturated Fat1.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol69 mg
Sodium39 mg
Potassium462 mg
Calcium149 mg
Iron9 mg
Magnesium59 mg
Phosphorus288 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.8 mcg
Vitamin C46 mg
Vitamin A29 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate317 mcg
Choline15 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 76. The excerpt below is the record exactly as published.
Common Buns. Three lb. of flour, i lb. sugar, J lb. butter, 1 oz. German yeast, lj pints milk, } lb. currants, ^ oz. carraway seeds. Put the flour into a basin, mix into it a teaspoonful of salt ; warm MISS CAMERON'S COOKERY BOOK. 193 the milk and melt in it the yeast, butter and sugar; pour this on to the flour, and mix into a smooth dough ; cover over with a oloth, and set in a warm place to rise for two hours, after which time clean the currants and beat them in. Make up into buns, place them on a well-floured tin, let them rise for twenty minutes, and bake in a quick oven. Buns. Three-quarter lb. flour, J lb. butter
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