British/Irishbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Hot Cross Buns
From Tried favourites cookery book, 1909
Serves 13
Presented as published in 1909. 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
856Calories
25 gProtein
176 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein25 g
Carbohydrates176 g
Fiber1.5 g
Sugars39 g
Total Fat28 g
Saturated Fat1.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol113 mg
Sodium55 mg
Potassium427 mg
Calcium152 mg
Iron11 mg
Magnesium63 mg
Phosphorus322 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C0.5 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate387 mcg
Choline49 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 139. The excerpt below is the record exactly as published.
Hot Cross BunSi 1 qiiai't Milk, l2 oz. of Butter, 1 lb. Sugar, 1 oz. mixed spice, 3 Eggs, 2 oz. Gentian Yeasst, St lbs. Flour.
Cook this with the app: pantry check, scaling, and the assistant.