Lemon Buns
From Bread, cakes, and biscuits, 1902
This should make fifty buns.
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
12397Calories
263 gProtein
1685 gCarbs
520 gFat
Full nutrition (34 nutrients)
Calories12397 kcal
Protein263 g
Carbohydrates1685 g
Fiber18 g
Sugars253 g
Total Fat520 g
Saturated Fat194 g
Monounsaturated Fat218 g
Polyunsaturated Fat55 g
Omega-30.1 g
Cholesterol1233 mg
Sodium549 mg
Potassium4162 mg
Calcium1112 mg
Iron107 mg
Magnesium609 mg
Phosphorus3225 mg
Zinc23 mg
Copper3.3 mg
Manganese14 mg
Vitamin D20 mcg
Vitamin C53 mg
Vitamin A477 mcg
Vitamin E5.2 mg
Vitamin K0.8 mcg
Vitamin B62.8 mg
Vitamin B124.5 mcg
Thiamin (B1)24 mg
Riboflavin (B2)12 mg
Niacin (B3)146 mg
Folate4335 mcg
Choline923 mg
Caffeine0 mg
Water1207 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 81. The excerpt below is the record exactly as published.
4lb. flour, gib. butter or lard, Jjlb. sugar, four eggs, one pint milk, three-quarters of a pint water,. 2oz. yeast, a few drops essence of lemon, and a very little turmeric
Cook this with the app: pantry check, scaling, and the assistant.