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Moscow Buns
From The housewife's referee, 1898
Serves 5
Wash again with milk after baking.
Presented as published in 1898. 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
772Calories
25 gProtein
157 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories772 kcal
Protein25 g
Carbohydrates157 g
Fiber2.3 g
Sugars12 g
Total Fat24 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol127 mg
Sodium40 mg
Potassium366 mg
Calcium85 mg
Iron12 mg
Magnesium61 mg
Phosphorus282 mg
Zinc2.2 mg
Copper0.3 mg
Manganese2.2 mg
Vitamin D0.4 mcg
Vitamin C1.2 mg
Vitamin A33 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate434 mcg
Choline62 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 155. The excerpt below is the record exactly as published.
Moscow Buns. — Dissolve one ounce of encore yeast in a pint of warm milk, beat up two eggs and two ounces of cas- tor sugar together, and add the milk ; then rub a quarter of a pound of butter into two pounds of flour and a saltspoonful of mixed spice
Cook this with the app: pantry check, scaling, and the assistant.