British/Irishbreakfast

Hot Cross Buns

Name: Hot Cross Buns
Cuisine: British/Irish
Ingredients: 1 lb. of flour; 1 oz. of sugar; 2 ozs. of currants; 2 ozs. of butter; ^ pint of milk; A pinch of salt; 2 dessertspoonsful o Bird’s baking powder

From Domestic and economical cookery recipes, 1897

When preferred, a few carraway seeds may be substituted for the currants.

Presented as published in 1897. 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

1951Calories

58 gProtein

399 gCarbs

61 gFat

Full nutrition (31 nutrients)

Calories1951 kcal

Protein58 g

Carbohydrates399 g

Sugars40 g

Total Fat61 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol162 mg

Sodium109 mg

Potassium1176 mg

Calcium425 mg

Iron26 mg

Magnesium165 mg

Phosphorus780 mg

Zinc4.5 mg

Copper0.8 mg

Manganese3.6 mg

Vitamin D2.3 mcg

Vitamin C103 mg

Vitamin A85 mcg

Vitamin E0.7 mg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.4 mg

Niacin (B3)31 mg

Folate726 mcg

Choline43 mg

Water316 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 72. The excerpt below is the record exactly as published.

HOT CROSS BUNS. INGREDIENTS. 1 lb. of flour 1 oz. of sugar 2 ozs. of currants 2 ozs. of butter ^ pint of milk A pinch of salt 2 dessertspoonsful o Bird’s baking powder

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