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1800s Cooking Tips and Recipes
Hot Cross Buns - Take two cups of milk, three of sugar, two eggs, half teaspoonful soda, half a cup of yeast, a little nutmeg and flour to make stiff enough to roll; let it stand over night; in the morning roll out small, set them close together in a pan, let them stand and rise again and bake in a moderate oven.
The Willimantic Chronicle, Willimantic, Conn., August 25, 1880
Hot Cross Buns - Take two cups of milk, three of sugar, two eggs, half teaspoonful soda, half a cup of yeast, a little nutmeg and flour to make stiff enough to roll; let it stand over night; in the morning roll out small, set them close together in a pan, let them stand and rise again and bake in a moderate oven.
The Willimantic Chronicle, Willimantic, Conn., August 25, 1880
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