Currant Buns
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
153Calories
2 gProtein
39 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein2.3 g
Carbohydrates39 g
Fiber2.1 g
Sugars31 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol19 mg
Sodium20 mg
Potassium382 mg
Calcium36 mg
Iron1 mg
Magnesium19 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C14 mg
Vitamin A8.9 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.7 mcg
Choline20 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 56. The excerpt below is the record exactly as published.
CURRANT BUNS. To Plain Muffin mixture add 1 tsp: egg. + tbsp. currants. 4 tbsp. raisins
Cook this with the app: pantry check, scaling, and the assistant.