Hot Cross Buns
A historical recipe from A calendar of dinners, with 615 recipes, by Marion Harris Neil (1922).
A historical recipe
A calendar of dinners, with 615 recipes, by Marion Harris Neil (1922). Project Gutenberg eBook #78849.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A calendar of dinners, with 615 recipes, by Marion Harris Neil (1922). Digitised by Project Gutenberg, eBook #78849 (https://www.gutenberg.org/ebooks/78849). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by curated dish list: hot cross bun (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ¼ cupful lukewarm water Add Crisco
- 1 egg
Method
- ¼ cupful sugar 3 tablespoonfuls Crisco 1 teaspoonful salt ¾ teaspoonful powdered cinnamon 1 teaspoonful powdered ginger 1 egg ½ yeast cake Flour ¼ cupful chopped candied citron peel ½ cupful seeded raisins 1 cupful scalded milk ¼ cupful lukewarm water Add Crisco, sugar, and salt to milk;
- when lukewarm, add yeast cake dissolved in water, spices, egg well beaten, and sufficient flour to make a stiff dough.
- Mix well, add raisins and peel, cover, and let rise over night.
- In morning divide into pieces and form into neat buns;
- place in Criscoed pan one inch apart, let rise, brush over with milk or beaten egg, and bake in moderately hot oven twenty-five minutes.
- Cool, and with ornamental frosting make a cross on each bun.
- The cross may be made by placing strips of paste on buns before they are baked.
- Sufficient for twenty buns.