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GENEVA BUNS
From With a saucepan over the sea, 1902
Serves 3
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
748Calories
23 gProtein
151 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein23 g
Carbohydrates151 g
Fiber1.6 g
Sugars24 g
Total Fat6.8 g
Saturated Fat2.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol21 mg
Sodium107 mg
Potassium421 mg
Calcium177 mg
Iron9.1 mg
Magnesium59 mg
Phosphorus305 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C9.4 mg
Vitamin A43 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate333 mcg
Choline33 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 58. The excerpt below is the record exactly as published.
GENEVA BUNS. (Switzerland.) Make a batter of i pound of flour, a spoonful of yeast, and ^ pint milk. Let it rise for an hour, add i beaten egg mixed with }4 cup of milk, 172 With a Saucepan over the Sea 2 ounces sugar, and 2 tablespoonfuls of candied peel and currants
Cook this with the app: pantry check, scaling, and the assistant.