British/Irishbreakfast
Hot Cross Buns
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
2269Calories
58 gProtein
479 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories2269 kcal
Protein58 g
Carbohydrates479 g
Fiber4.3 g
Sugars175 g
Total Fat41 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol278 mg
Sodium2558 mg
Potassium1662 mg
Calcium476 mg
Iron24 mg
Magnesium173 mg
Phosphorus850 mg
Zinc4.8 mg
Copper0.9 mg
Manganese3.1 mg
Vitamin D3.3 mcg
Vitamin C2.2 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K3.5 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)2.4 mg
Niacin (B3)26 mg
Folate630 mcg
Choline201 mg
Caffeine0 mg
Water427 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 83. The excerpt below is the record exactly as published.
Hot Cross Buns Ingredients : 1 c. milk f tsp. cinnamon j c. sugar 3 c. flour 2 tbsp. butter i egg | tsp. salt ^ c. raisins \ yeast cake softened in \ c. currants | c. lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.