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Plain Buns, Dough No. 1
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 24
Presented as published in 1907. 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
405Calories
7 gProtein
64 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein7.1 g
Carbohydrates64 g
Fiber0 g
Sugars9.7 g
Total Fat14 g
Saturated Fat5 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol170 mg
Sodium447 mg
Potassium141 mg
Calcium46 mg
Iron1.5 mg
Magnesium9.1 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A74 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate37 mcg
Choline5.6 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 136. The excerpt below is the record exactly as published.
PLAIN BUNS. DOUGH, No. i. Take five pounds of the sponge, add one gill of milk, one-half pound of lard, one-half pound of sugar, one-half ounce of salt; flavor with mace and lemon
Cook this with the app: pantry check, scaling, and the assistant.