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Paris Buns
From Kentucky receipt book, 1903
Serves 12
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
351Calories
7 gProtein
50 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein6.9 g
Carbohydrates50 g
Fiber0 g
Sugars13 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol45 mg
Sodium99 mg
Potassium107 mg
Calcium82 mg
Iron2.9 mg
Magnesium16 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate80 mcg
Choline34 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 12 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.