Keswick Buns
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
3154Calories
93 gProtein
651 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories3154 kcal
Protein93 g
Carbohydrates651 g
Fiber3.8 g
Sugars102 g
Total Fat93 g
Saturated Fat7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol243 mg
Sodium1338 mg
Potassium1992 mg
Calcium659 mg
Iron40 mg
Magnesium262 mg
Phosphorus1277 mg
Zinc7.9 mg
Copper1.2 mg
Manganese5.5 mg
Vitamin D3.5 mcg
Vitamin C205 mg
Vitamin A131 mcg
Vitamin E1.3 mg
Vitamin K0.1 mcg
Vitamin B61 mg
Vitamin B122 mcg
Thiamin (B1)8.2 mg
Riboflavin (B2)4.1 mg
Niacin (B3)52 mg
Folate1420 mcg
Choline70 mg
Caffeine0 mg
Water497 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 59. The excerpt below is the record exactly as published.
Keswick Buns. Put into a pan three ounces of butter, three-quarters of a pint of milk, and three ounces of sugar; melt them over the fire. Cream half an ounce of German yeast with half a teaspoonful of salt; clean and carefully pick four ounces of currants ; place in a bowl one pound and a half of flour
Cook this with the app: pantry check, scaling, and the assistant.