gluten-freenut-freesoy-freefish-freeshellfish-free
Scotch Currant Bun
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 5
Presented as published in 1882. 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
896Calories
38 gProtein
177 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories896 kcal
Protein38 g
Carbohydrates177 g
Fiber24 g
Sugars126 g
Total Fat16 g
Saturated Fat3.9 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol223 mg
Sodium181 mg
Potassium2045 mg
Calcium196 mg
Iron5.7 mg
Magnesium106 mg
Phosphorus678 mg
Zinc6.2 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C6.5 mg
Vitamin A100 mcg
Vitamin E0.8 mg
Vitamin K6.6 mcg
Vitamin B61.4 mg
Vitamin B120.6 mcg
Thiamin (B1)6.8 mg
Riboflavin (B2)2.9 mg
Niacin (B3)26 mg
Folate1437 mcg
Choline215 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 110. The excerpt below is the record exactly as published.
SCOTCH CURRANT BUN. Take I pint soft yeast, I tea-cupful shortening (lard and butter), 2 tea-cupfuls brown sugar, i pound dried currants, i pound raisins cut in two, ]^ pound citron. Take 6 eggs, beat them, and put in allspice, cloves and nutmeg according to taste
Cook this with the app: pantry check, scaling, and the assistant.