British/Irishbreakfastvegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hot Cross Buns
From The home cook book, 1905
Serves 10
Presented as published in 1905. 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
224Calories
5 gProtein
50 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories224 kcal
Protein5.3 g
Carbohydrates50 g
Fiber0 g
Sugars11 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.5 mg
Potassium135 mg
Calcium22 mg
Iron2.9 mg
Magnesium18 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A2.7 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate73 mcg
Choline0 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 127. The excerpt below is the record exactly as published.
HOT CROSS BUNS Mix together one pound of flour, quarter of a pound of sugar, a pinch of cloves and of mace, quarter of a teaspoon of cinnamon, and half a pound of currants
Cook this with the app: pantry check, scaling, and the assistant.