British/Irishbreakfast
Hot Cross Buns
From Physical culture cook book, 1901
Presented as published in 1901. 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
1546Calories
1 gProtein
200 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories1546 kcal
Protein0.9 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat88 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.2 g
Omega-30.3 g
Cholesterol231 mg
Sodium14 mg
Potassium30 mg
Calcium28 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A736 mcg
Vitamin E2.5 mg
Vitamin K7.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.2 mcg
Choline20 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 12. The excerpt below is the record exactly as published.
Hot Cross Buns." — Three cups sA\eet milk, one-half yeast cake, flour to make a thick batter. Set to rise over night. In the morn- ing add one cup^ sugar, one-half cup melted butter, grated nutmeg, a little salt
Cook this with the app: pantry check, scaling, and the assistant.