Oatmeal Buns
From Cookery book and general axioms for plain cookery, 1890
If the mixture is baked without giving time for the oatmeal to swell, the buns will not be so light and digestible.
Presented as published in 1890. 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
1677Calories
15 gProtein
207 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories1677 kcal
Protein15 g
Carbohydrates207 g
Fiber3.9 g
Sugars114 g
Total Fat90 g
Saturated Fat52 g
Monounsaturated Fat1 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol255 mg
Sodium482 mg
Potassium278 mg
Calcium299 mg
Iron7.4 mg
Magnesium85 mg
Phosphorus364 mg
Zinc2.9 mg
Copper0.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.2 mg
Folate150 mcg
Choline17 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 34. The excerpt below is the record exactly as published.
OATMEAL BUNS. Ingredients : — 3 oz. flour. -j lb. medium oatmeal. 4 oz. sugar, or to taste. 3 oz. clarified dripping, lard, or butter.' 1 egg- 1 teaspoonful baking powder. About \ pint milk, or as required
Cook this with the app: pantry check, scaling, and the assistant.