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German Buns
From The Cook County cook book, 1912
Serves 12
Filling includes egg, sugar, and flour.
Presented as published in 1912. 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
273Calories
5 gProtein
50 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein5.4 g
Carbohydrates50 g
Fiber0 g
Sugars17 g
Total Fat9.6 g
Saturated Fat2.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol32 mg
Sodium206 mg
Potassium213 mg
Calcium24 mg
Iron2.5 mg
Magnesium13 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate69 mcg
Choline16 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 55. The excerpt below is the record exactly as published.
GERMAN BUNS.— Make a paste with 4 cups sifted flour, 1 teaspoon salt (small), 1 cup granulated sugar, 14 cup butter, % cup lard, 1 egg well beaten; mix with V2 milk, % water to a dough, 1 teaspoon soda, 2 teaspoons cream tartar
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