Paris Buns
From Perfection in baking, 1895
Very fine and delicious.
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
17628Calories
251 gProtein
3236 gCarbs
499 gFat
Full nutrition (34 nutrients)
Calories17628 kcal
Protein251 g
Carbohydrates3236 g
Fiber43 g
Sugars1198 g
Total Fat499 g
Saturated Fat159 g
Monounsaturated Fat164 g
Polyunsaturated Fat50 g
Omega-30.1 g
Cholesterol735 mg
Sodium574 mg
Potassium15307 mg
Calcium2129 mg
Iron192 mg
Magnesium659 mg
Phosphorus3643 mg
Zinc23 mg
Copper4.1 mg
Manganese17 mg
Vitamin D20 mcg
Vitamin C821 mg
Vitamin A444 mcg
Vitamin E7.7 mg
Vitamin K7.5 mcg
Vitamin B61.9 mg
Vitamin B126.6 mcg
Thiamin (B1)23 mg
Riboflavin (B2)13 mg
Niacin (B3)172 mg
Folate4640 mcg
Choline645 mg
Caffeine0 mg
Water1778 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 47. The excerpt below is the record exactly as published.
Paris Buns. Very fine and delicious. Rub together dry five and one-half pounds- of cake flour, two ounces of cream of tartar, one-fourth pound of butter, three-fourths pound of lard. Then make a bay in centre and put in two and one-half pounds of sugar and one and one-half pints dissolved Egg Nutrine ; then add one and one-fourth quarts milk and one ounce of soda, flavor with vanilla, and mix with odier ingredients light; then add one pound of currants
Cook this with the app: pantry check, scaling, and the assistant.