British/Irishbreakfastnut-freesoy-freefish-freeshellfish-free
Hot Cross Buns
From Cookery for every household, 1914
Serves 12
These buns are always made for Good Friday. Time to bake, 10 to 15 minutes. Probable cost, Is.
Presented as published in 1914. 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
401Calories
6 gProtein
50 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein5.7 g
Carbohydrates50 g
Fiber0.6 g
Sugars19 g
Total Fat20 g
Saturated Fat5.8 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol50 mg
Sodium111 mg
Potassium94 mg
Calcium18 mg
Iron2.4 mg
Magnesium13 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C11 mg
Vitamin A14 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate92 mcg
Choline48 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 906. The excerpt below is the record exactly as published.
Hot Cross Buns 1 lb. flour. £ lb. butter or dripping. £ tea-sp. salt, f oz. German yeast. About £ pt. warm milk. 2 eggs. 2 to 4 oz. currants. £ tea-sp. mixed spice. £ lb. sugar. Candied peel.
Cook this with the app: pantry check, scaling, and the assistant.