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Scotch Bun
From Cookery for every household, 1914
Serves 11
The above quantities will make a 6-lb. bun.
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
756Calories
18 gProtein
150 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein18 g
Carbohydrates150 g
Fiber5.3 g
Sugars61 g
Total Fat26 g
Saturated Fat1.3 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol70 mg
Sodium933 mg
Potassium906 mg
Calcium173 mg
Iron7.9 mg
Magnesium119 mg
Phosphorus320 mg
Zinc2 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0.2 mcg
Vitamin C151 mg
Vitamin A25 mcg
Vitamin E6.3 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.1 mg
Folate207 mcg
Choline44 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 937. The excerpt below is the record exactly as published.
Scotch Bun 2 lbs. flour. 6 oz. butter. 6 oz. sugar. Dough. 2 tea-cupfuls of cold milk. — 1 oz. yeast. A pinch of salt. 1| lb. above dough. 1 oz. mixed spice. $ tea-cupful treacle. 2 lbs. currants. 1 lb. sultanas. Inside of Bun. | lb. candied orange peel. \ lb. sweet almonds. 2 eggs.
Cook this with the app: pantry check, scaling, and the assistant.