Abstract
RECENTLY, one of us (H.S.S.) was presented by Mr. H. W. Hedges, of Fairford, Gloucester, with two currant buns ; one was baked in 1863 to celebrate the wedding of the Prince of Wales and the other in 1887 for Queen Victoria's jubilee. Both had been kept as souvenirs of the “Cakes and Ales” custom for celebrating national festivities. Except for a granite-like quality, they were in perfect condition, even to the currants, and on analysis gave the following results:
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Barton-Wright, E. C., and Booth, R. G., Biochem. J., 37, No. 1, 25 (1943).
Davis, C. F., Laufer, S., and Saletan, L., Cereal Chem., 20, No. 1, 109 (1943).
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BARTON-WRIGHT, E., MORAN, T. & SARSON, H. RIBOFLAVIN AND VITAMIN B1 IN NINETEENTH CENTURY BUNS AND ALE. Nature 152, 273 (1943). https://doi.org/10.1038/152273a0
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DOI: https://doi.org/10.1038/152273a0
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