British/Irishbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Hot Cross Buns
From Mary Jane's cook book, 1916
Serves 3
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
780Calories
21 gProtein
154 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein21 g
Carbohydrates154 g
Fiber0 g
Sugars13 g
Total Fat26 g
Saturated Fat2.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol76 mg
Sodium1905 mg
Potassium423 mg
Calcium1127 mg
Iron11 mg
Magnesium62 mg
Phosphorus643 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.8 mcg
Vitamin C36 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate252 mcg
Choline14 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 13. The excerpt below is the record exactly as published.
HOT CROSS BUNS. Flour, 1 pound. Butter, 2 ounces. Sugar, 1 ounce. Milk, % pint. Currants. 2 ounces. Salt, a pinch. Baking powder, 2 dessertspoons. Meringue
Cook this with the app: pantry check, scaling, and the assistant.