British/Irishbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Hot Cross Buns
From Boston Cooking-School cook book, 1896
Serves 8
Makes 24 buns.
Presented as published in 1896. 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
265Calories
5 gProtein
61 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories265 kcal
Protein5.4 g
Carbohydrates61 g
Fiber0.4 g
Sugars23 g
Total Fat3.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol7.9 mg
Sodium441 mg
Potassium121 mg
Calcium18 mg
Iron2.8 mg
Magnesium16 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate76 mcg
Choline0.7 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 35. The excerpt below is the record exactly as published.
HOT CROSS BUNS 1 cup scalded milk 34 teaspoon cinnamon 4 cup sugar 3 cups flour 2 tablespoons butter 1 egg, well beaten 1% teaspoon salt 14 cup raisins, stoned and 1 yeast cake dissolved in quartered, or 4 cup lukewarm water V4 cup currants A
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