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Currant Buns
From Royal Victoria cook book, 1900
Serves 20
Recipe by L. T. WHISH.
Presented as published in 1900. 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
628Calories
6 gProtein
54 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories628 kcal
Protein5.8 g
Carbohydrates54 g
Fiber2.3 g
Sugars30 g
Total Fat45 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat4.9 g
Cholesterol41 mg
Sodium6.3 mg
Potassium184 mg
Calcium12 mg
Iron1.6 mg
Magnesium15 mg
Phosphorus83 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C13 mg
Vitamin A0.7 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate212 mcg
Choline26 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 44. The excerpt below is the record exactly as published.
CURRANT BUNS.—Two potatoes, 14 pints flour, 1 pint water strained from the potatoes, 1 teacup yeast. Mash the potatoes with the flour, mix the hot potato water in, when cool enough, stirin the yeast and let it stand in warm place for 4 or 5 hours, then add the following: 4 teacup lard worked into 1 pound flour, then mix in the sponge and work for a little time, add 3 teacups sugar and 1 of currants
Cook this with the app: pantry check, scaling, and the assistant.