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Light Bread, Rolls or Buns
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Buns require a little ground loaf sugar (about a teaspoonful) sprinkled in, and a few sultana raisins. Recipe by Miss A. Hobili.
Presented as published in 1907. 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
696Calories
21 gProtein
146 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories696 kcal
Protein21 g
Carbohydrates146 g
Fiber0.6 g
Sugars0 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol33 mg
Sodium6.4 mg
Potassium281 mg
Calcium38 mg
Iron11 mg
Magnesium52 mg
Phosphorus221 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate355 mcg
Choline0.7 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 68. The excerpt below is the record exactly as published.
Light Bread, Rolls or Buns. A basin that holds 2qts. three parts fill with flour, a pinch of salt, and i tablespoonful of yeast; pour over it ipt. of new milk — lukewarm. Stir it in with a wooden spoon, and leave it half an hour on the dresser in warm weather, rather nearer the fire in cold; then add 2ozs. butter
Cook this with the app: pantry check, scaling, and the assistant.