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Cross Buns

Name: Cross Buns
Yield: 24 servings
Ingredients: 2J lbs of flour; 1 lb. of powdered sugar; % lb. of butter; half a pint of hot milk; three table-spoonfuls of yeast; a little salt; a little coriander seed; cassia; mace, powdered fine

From Consult me, 1902

Serves 24

Presented as published in 1902. 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

251Calories

6 gProtein

56 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories251 kcal

Protein5.6 g

Carbohydrates56 g

Fiber0.4 g

Sugars18 g

Total Fat4.5 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol10 mg

Sodium2.5 mg

Potassium79 mg

Calcium12 mg

Iron2.7 mg

Magnesium14 mg

Phosphorus60 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.7 mg

Folate103 mcg

Choline0.4 mg

Caffeine0 mg

Water5.6 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 180. The excerpt below is the record exactly as published.

CROSS BUNS— To 2J lbs of flour add 1 lb. of powdered sugar, and a little coriander seed, cassia, and mace, powdered fine ; make a paste with % lb. of butter dissolved in half a pint of hot milk; work in three table-spoonfuls of yeast and a little salt

Cook this with the app: pantry check, scaling, and the assistant.