British/Irishbreakfast
Hot Cross Buns
From The National home cook book, 1900
This should make about two dozen.
Presented as published in 1900. 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
1434Calories
41 gProtein
306 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1434 kcal
Protein41 g
Carbohydrates306 g
Fiber0.1 g
Sugars15 g
Total Fat17 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium54 mg
Potassium523 mg
Calcium73 mg
Iron21 mg
Magnesium102 mg
Phosphorus410 mg
Zinc2.7 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)25 mg
Folate602 mcg
Choline0.1 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from The National home cook book (1900), page 5. The excerpt below is the record exactly as published.
HOT CROSS BUNS—Put three cups sifted flour into a bow = t rise again in a warm place; when light and just before plac- ing in the oven, with a sharp knife, cut a cross on the’top of each bun. Brush the top with melted butter, and -sprinkle with sugar and cinnamon mixed together
Cook this with the app: pantry check, scaling, and the assistant.