Devon Cream Buns

Name: Devon Cream Buns
Ingredients: Two pounds of flour; lib. clotted cream; Jib. moist sugar; Jib. well washed and dried currants; 4oz. finely shred candied peel; two eggs; a full gill of milk; a grate of nutmeg; a small dessertspoonful of baking powder

From Bread, cakes, and biscuits, 1902

In Devon, yeast is often used instead of baking powder.

Presented as published in 1902. 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

7180Calories

133 gProtein

1266 gCarbs

192 gFat

Full nutrition (34 nutrients)

Calories7180 kcal

Protein133 g

Carbohydrates1266 g

Fiber12 g

Sugars464 g

Total Fat192 g

Saturated Fat98 g

Monounsaturated Fat38 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol854 mg

Sodium791 mg

Potassium3646 mg

Calcium1323 mg

Iron61 mg

Magnesium424 mg

Phosphorus1938 mg

Zinc11 mg

Copper2 mg

Manganese8.1 mg

Vitamin D3.2 mcg

Vitamin C967 mg

Vitamin A257 mcg

Vitamin E5.9 mg

Vitamin K11 mcg

Vitamin B61.5 mg

Vitamin B121.5 mcg

Thiamin (B1)9.1 mg

Riboflavin (B2)5 mg

Niacin (B3)63 mg

Folate1513 mcg

Choline325 mg

Caffeine0 mg

Water1001 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 83. The excerpt below is the record exactly as published.

Two pounds of flour, lib. clotted cream, Jib. moist sugar, Jib. well washed and dried currants, 4oz. finely shred candied peel, two eggs, a full gill of milk, a BISCUITS AND SMALL CAKES. 131 grate of nutmeg, a few drops of saffron, and last of all a small dessertspoonful of baking powder

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