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Queen’s Buns
From The "A1" cookery book, 1901
Serves 8
Presented as published in 1901. 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
282Calories
12 gProtein
9 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories282 kcal
Protein12 g
Carbohydrates9.4 g
Fiber5.3 g
Sugars1.9 g
Total Fat24 g
Saturated Fat2.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol93 mg
Sodium65 mg
Potassium346 mg
Calcium145 mg
Iron2 mg
Magnesium118 mg
Phosphorus260 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E11 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate30 mcg
Choline96 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 89. The excerpt below is the record exactly as published.
Queen’s Buns. — 4 eggs, their weight in flour, butter, and in castor sugar, 12 drops of essence of almonds, | teaspoon baking powder, a few currants
Cook this with the app: pantry check, scaling, and the assistant.