Cross Buns
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
36Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein0.8 g
Carbohydrates8.9 g
Fiber0 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.8 mg
Potassium181 mg
Calcium31 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A6.7 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 191. The excerpt below is the record exactly as published.
Cross Buns Use sweet roll dough, add % cup currants, ^tea¬ spoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.