vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Good Friday Buns (commonly called Hot Cross Buns)
From Cassell's dictionary of cookery, 1892
Serves 6
Time: one hour to rise; twenty minutes to bake. Sufficient for two dozen buns. Probable cost: 1s. 6d.
Presented as published in 1892. 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
750Calories
17 gProtein
163 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories750 kcal
Protein17 g
Carbohydrates163 g
Fiber1.1 g
Sugars38 g
Total Fat20 g
Saturated Fat1.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol44 mg
Sodium7.7 mg
Potassium352 mg
Calcium63 mg
Iron9.4 mg
Magnesium59 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C69 mg
Vitamin A5.2 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate246 mcg
Choline0.4 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 613. The excerpt below is the record exactly as published.
Good Friday Buns (commonly called Hot Cross Buns). — Kub a quarter of a pound of butter into two pounds of flour. Add a pinch of salt ; then mix a wine-glassful of fresh, thick yeast with a pint and a half of warmed milk, and stir these into the flour till it forms a light batter. Put the batter in a warm place to rise. When sufficiently risen, work into it half a pound of sugar, half a pound of currants, half a nutmeg, grated, and a quarter of an ounce of powdered mace
Cook this with the app: pantry check, scaling, and the assistant.