Metropolitan Jelly Buns

Name: Metropolitan Jelly Buns
Ingredients: two pounds of granulated sugar; three-fourths of a pound of butter; seven eggs; one and one-third pints of milk; four pounds of cake flour; one ounce of baking powder; lemon flavor

From Perfection in baking, 1895

They look well and sell well at ten or twelve cents per dozen.

Presented as published in 1895. 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

10965Calories

214 gProtein

2359 gCarbs

350 gFat

Full nutrition (34 nutrients)

Calories10965 kcal

Protein214 g

Carbohydrates2359 g

Fiber31 g

Sugars943 g

Total Fat350 g

Saturated Fat25 g

Monounsaturated Fat19 g

Polyunsaturated Fat14 g

Omega-30.2 g

Cholesterol2176 mg

Sodium3828 mg

Potassium3449 mg

Calcium2971 mg

Iron143 mg

Magnesium425 mg

Phosphorus3575 mg

Zinc19 mg

Copper2.9 mg

Manganese12 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A767 mcg

Vitamin E4.4 mg

Vitamin K6.5 mcg

Vitamin B61.6 mg

Vitamin B126.6 mcg

Thiamin (B1)17 mg

Riboflavin (B2)10 mg

Niacin (B3)124 mg

Folate3539 mcg

Choline1333 mg

Caffeine0 mg

Water1125 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 49. The excerpt below is the record exactly as published.

Metropolitan Jelly Buns. Mix two pounds of granulated sugar, three-fourths of a pound of butter, with seven eggs, one and one-third pints of milk, four pounds of cake flour and one ounce of baking powder, like cookie dough, lemon flavor

Cook this with the app: pantry check, scaling, and the assistant.