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Raspberry Buns
From Cookery for every household, 1914
Serves 8
Time to bake is 15 minutes.
Presented as published in 1914. 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
253Calories
4 gProtein
34 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein3.9 g
Carbohydrates34 g
Fiber0 g
Sugars11 g
Total Fat12 g
Saturated Fat4.4 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol33 mg
Sodium341 mg
Potassium48 mg
Calcium193 mg
Iron2.1 mg
Magnesium9.2 mg
Phosphorus112 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate48 mcg
Choline24 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 910. The excerpt below is the record exactly as published.
Raspberry Buns £ lb. flour | lb. rice flour or ground rice. 3 oz. castor sugar. 3 oz. butter or lard. 1 tea-sp. baking powder. 1 egg. A little milk. Raspberry jam
Cook this with the app: pantry check, scaling, and the assistant.