Plain Buns

Name: Plain Buns
Ingredients: half of a small cake of compressed yeast; a cup of thin cream; two cups of warm flour; three tablespoonfuls of sugar; one-half cup of Zante currants

From Every-day dishes and every-day work, 1897

Optional to add lemon rind or citron.

Presented as published in 1897. 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

2075Calories

35 gProtein

296 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories2075 kcal

Protein35 g

Carbohydrates296 g

Fiber3.2 g

Sugars82 g

Total Fat87 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol241 mg

Sodium85 mg

Potassium1128 mg

Calcium255 mg

Iron15 mg

Magnesium107 mg

Phosphorus476 mg

Zinc2.6 mg

Copper0.6 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C3.4 mg

Vitamin A2.9 mcg

Vitamin E0.1 mg

Vitamin K8 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)18 mg

Folate408 mcg

Choline7.6 mg

Caffeine0 mg

Water173 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 83. The excerpt below is the record exactly as published.

Plain Buns. — These are the simplest of all cakes. Dissolve half of a small cake of compressed yeast in a cup of thin cream which has been previously warmed to blood heat, add two cups of warm flour, and beat thoroughly together. Put in a warm place, and let it rise till very light. Add three tablespoonfuls of sugar mixed well with a half cup of warm flour, one- half cup of Zante currant

Cook this with the app: pantry check, scaling, and the assistant.