‘Mrs. Hale’s New Cook Book’, By Sarah Josepha Buell Hale, Published 1857
Good Friday Buns
Buns made with these additions, are eaten on Good Friday. Spice may be added; as three-quarters of an ounce of allspice and cinnamon mixed; and an ounce of coriander-seeds, ground very finely.
Plain Buns.—Weigh 2 lbs. of flour, and set sponge with half of it, three table-spoonsful of yeast, and half a pint of warmed milk ; cover it, and in about an hour, or when it has risen, add a quarter of a pound of sugar, the same of butter warmed, and the remainder of the flour, with warm milk enough to make a light dough; let it rise an hour, then work it into cakes or buns, place them on a buttered tin to rise, and bake them in a brisk oven about ten minutes; when done, brush them over with milk and sugar.
‘Cassell’s Dictionary of Cookery’, By Cassell And Co, Published 1875
Good Friday Buns (commonly called Hot Cross Buns)
Rub a quarter of a pound of butter into two pounds of flour. Add a pinch of salt; then mix a wine-glassful of fresh, thick yeast with a pint and a half of warmed milk, and stir these into the flour till it forms a light batter. Put the batter in a warm place to rise. When sufficiently risen, work into it half a pound of currants, half a nutmeg, grated, and a quarter of an ounce of powdered mace. Knead these well into the dough, make it up into buns, and place them on buttered baking tins. Make a cross on them with the back of a knife, brush a little clarified butter over the top, and let them stand a quarter of an hour before the fire. Bake in a good oven.
‘The British Baker’s Selected Recipes’, By Maclaren & Sons, Published 1890-1920
Good Friday Buns
3 quarts milk; 3 quarts water; 51/2 lbs. moist sugar; 3 lbs butter; 6 lbs currants; 1 lb finely shred lemon peel; 3/4 lb. yeast; 6 eggs; colour, lemon flavour, and spice; sufficient flour;
Set a ferment with the 3/4lb. yeast, half the milk and water at about 90 degrees, 3 lbs. moist sugar, and add the amount of colour required to give a nice golden tint. Stir into the ferment sufficient flour to make a nice batter, and leave it until it has well dropped. When ready, add the remainder of the ingredients enumerated above, having gently melted the butter upon the oven stock, and make into a nice, tough, springy dough. Leave to prove one hour, then cut back and prove another two hours, when it will be ready to scale. Use enough flour to make nice springy dough. Bake with the heat at 500 deg.
Bun Glazes: 2 oz. sheet gelatine; 1 quart hot water; 1/2 lb. molasses or 1/2 lb. golden syrup: Soak the gelatine in cold water and add to the hot water and treacle. Wash the buns over with it while hot after baking.
This Good Friday Buns Recipe is from “All About Pastries” published in 1910 by H.G. Harris & S.P. Borella. The recipes in this book were intended for the baking trade.