Baking
Hot Cross Buns
Hot Cross Buns as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup scalded milk
- ¼ cup sugar
- 2 tablespoons butter
- ½ teaspoon salt
- ½ yeast cake dissolved in
- ¼ cup lukewarm water
- ¾ teaspoon cinnamon
- 3 cups flour
- 1 egg
- ¼ cup raisins stoned and quartered, or
- ¼ cup currants
Historical transcription
Source method
- 1
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour, and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with beaten egg, and bake twenty minutes; cool, and with ornamental frosting make a cross on top of each bun.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.