British/Irishbreakfast

Hot Cross Buns

Name: Hot Cross Buns
Cuisine: British/Irish
Ingredients: 1 quart flour; 34 teaspoon salt; 1 cup sugar; 3 scant teaspoons Royal Baking Powder; Y cup butter; 34 pound cleaned currants; 34 teaspoon nutmeg; 34 pound cut citron; 34 pound seeded raisins; J4 teaspoon allspice; 2 eggs; 34 cup milk

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 11. The excerpt below is the record exactly as published.

Hot Cross Buns. — Sift together 1 quart flour, 34 teaspoon salt, 1 cup sugar, 3 scant teaspoons Royal Baking Powder. Rub in Y cup butter, then add 34 pound cleaned cur¬ rants, 34 teaspoon nutmeg, 34 pound cut citron, 34 pound seeded raisins, J4 teaspoon allspice. Beat 2 eggs, add 34 cup milk

Cook this with the app: pantry check, scaling, and the assistant.