vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Hot Cross Buns (Gateaux de Paques) a la Royale
From The Swedish, French, American cook book, 1918
Serves 6
When done, brush over with egg and sprinkle with sugar and powdered cinnamon. Serve.
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.
Hot Cross Buns ( Gateaux de Paques) a la Royale Two quarts flour, three cups milk, one tablespoon salt, three- quarters cup sugar, two teaspoons Royal baking powder, three- quarters cup butter
Cook this with the app: pantry check, scaling, and the assistant.