vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Light Buns
From A year's cookery, 1880
Serves 3
The oven should be brisk at the start but not increased afterwards.
Presented as published in 1880. 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
724Calories
22 gProtein
146 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein22 g
Carbohydrates146 g
Fiber0.1 g
Sugars23 g
Total Fat22 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol116 mg
Sodium271 mg
Potassium481 mg
Calcium164 mg
Iron9.4 mg
Magnesium62 mg
Phosphorus306 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.1 mcg
Vitamin C68 mg
Vitamin A57 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate250 mcg
Choline64 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 234. The excerpt below is the record exactly as published.
Light Buns , quickly made. — Mix half a tea-spoonful of tartaric acid, half a tea-spoonful of carbonate of soda, and a pinch of salt with a pound of flour ; rub in two ounces of butter, and add four ounces of currants, two ounces of sugar, and half a tea-spoonful of caraway seeds. Mix one egg with half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.