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Sultana Buns
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
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
624Calories
14 gProtein
113 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein14 g
Carbohydrates113 g
Fiber5 g
Sugars38 g
Total Fat15 g
Saturated Fat6 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium1574 mg
Potassium582 mg
Calcium73 mg
Iron4.4 mg
Magnesium42 mg
Phosphorus794 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K4.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.7 mg
Folate162 mcg
Choline11 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 137. The excerpt below is the record exactly as published.
SULTANA BUNS. Add to five pounds of plain bun dough one pound of sultana raisins
Cook this with the app: pantry check, scaling, and the assistant.