Hot Cross Buns (Gateaux de Paques) a la Lydie Matilde
From The Swedish, French, American cook book, 1918
Serves 20
If wanted sweet, add a little more sugar.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 612. The excerpt below is the record exactly as published.
t Cross Buns ( Gateaux de Paques ) a la Lydie Matilde Make dough [see preceding recipe: Parker House Rolls]. To four pounds of the dough add half cup raisins (stoned and cut in pieces) and half cup currants
Cook this with the app: pantry check, scaling, and the assistant.