Victorian Hot Cross Buns

This image and the recipes for hot cross buns for Easter are from a book published in 1900, at the end of the Victorian era.

The_pride_of_the_household;_the_bakers'_complete_management_(1900)_(14793494933) Hot Cross Bun Recipe 1900

Text Appearing Before Image:

Copyright, 1900, by M. A. & K. M. Heinzer. TEA RUSK. 178 Tea Rusk. I pint of milk (lukewarm). 1 teaspoonful of salt. 2 tablespoonfiils of butter.2 table spoonfuls of lard. 4 tablespoonfuls of sugar.^ teaspoonful of cinnamon,^ ounce of compressed yeast.2 eggs.7 cups of flour. HOW TO MIX. Dissolve yeast in lukewarm milk and pour it into a wooden bowl, then add in the salt, lard, butter, eggs, sugar and cinnamon and mix lightly, then add in the flour and mix thoroughly. This dough will rise in 3 hours. When done, lap the dough over and let it stand one-half hourlonger, then place the dough on a table and break off small pieces the size of a walnut and roll them round and place them close together in a high bread pan, then let them rise45 minutes, and bake them in a moderate oven. Whenbaked, wash them over the top with molasses. These will bake in one-half hour. This will make 18 or 24 rusk. Copyright, 1900, by M. A. & K. M. Heinzer. i 1/9

Text Appearing After Image:

Copyright, 1900, by M. A. & K. M. Heinzer. HOT CROSS BUNS. 180 ^ teaspoonful of lemon extract. Hot Cross Buns. I quart of milk (lukewarm). I- ounce of compressed yeast. I teaspoonful of salt. I teaspoonful of cinnamon. •J teaspoonful of mace. i ■J pound of currants^ cup of butter.•J cup of lard.i6 cups of flour,f cup of sugar.6 eggs. HOW TO MIX. Dissolve yeast in lukewarm milk and pour it into a wooden bowl, then add in the salt, butter, eggs, sugar, lard, spices and extract and mix lightly, then add in the flour and mix thoroughly, add in the currants and mix i minute. This will rise in 4 hours. When done, lap the dough over and let it stand 45 minutes longer, then place it on a table and break off pieces the size of a small Qgg, then roll them round and place them on a greased pan and let them stand20 minutes, then cut them with a hot cross bun cutter, or a pair of scissors, and let them stand 10 or 15 minutes longer. Bake in the same heat as for baking bread.

On this day: a debut for Winnie-the-Pooh

Winnie-the-Pooh made his debut in London’s The Evening News in a commissioned Christmas story on the 24th of December, 1925.

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This is also posted on Sonya’s Stuff.

On this day: the publication of Black Beauty

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1877 first edition cover. X

Black Beauty, a novel by English author Anna Sewell, was first published on the 24th of November, 1877.

Considered to be a story about animal rights, the book is about the life of a horse, told in autobiographical form.

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Sewell had been barely able to walk since she was fourteen, when injuries to both her ankles were incorrectly treated, and she was an invalid when the book was written and published.

While she lived to see Black Beauty’s initial success, she died of an illness only five months afterwards.

On this day: the premiere of Little Women

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The 1933 adaptation of Louisa May Alcott’s classic book Little Women premiered at Radio City Music Hall in New York on the 16th of November. Starring Katharine Hepburn as Jo, Frances Dee as Meg, Jean Parker as Beth, and Joan Bennett as Amy, all of the girls’ characters were played by women significantly older. Spring Byington played Marmee.

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In its initial run, the film broke attendance records, and it went on to be nominated for a number of Academy Awards. Husband-and-wife scriptwriting team Victor Heerman and Sarah Y. Mason won for their screenplay.