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Paris Buns
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
421Calories
8 gProtein
59 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein8.2 g
Carbohydrates59 g
Fiber0 g
Sugars15 g
Total Fat17 g
Saturated Fat6.3 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol54 mg
Sodium119 mg
Potassium129 mg
Calcium99 mg
Iron3.5 mg
Magnesium20 mg
Phosphorus125 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate95 mcg
Choline41 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 139. The excerpt below is the record exactly as published.
Paris Buns. One and one-fourth pounds of fiour, 5 ounces granulated sugar, 1 cup of milk, 2 teaspoons baking powder, 5 ounces butter or lard, 2 eggs, 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.