Here are a variety of buns recipes from 1913 and 1920. The ladies are Ms. Eddy, Ms. Wright, Mrs. De Graf and Ms. Farnlof.
Mrs. De Graf’s Hot Cross Buns Recipes
Hot Cross Buns No. 1
One pint warm milk, three eggs, one cup yeast, one tablespoonful each of butter and lard, two tablespoonfuls of sugar, one teaspoonful of salt, flour enough to make a thin batter. Beat well, let rise five hours, knead down to a soft dough. Let rise again. When light make into very small biscuits, butter top, let raise very light. Bake a light brown.
Hot Cross Buns No. 2
Mix one-half ounce of yeast with a little warm milk, add to it two pounds well warmed flour, one-half pound of butter and one-half pound sugar. Mix the whole into light dough with as much warm milk as is necessary, adding currants and spices to taste. Set the dough to rise in a warm place for one hour. Form them into buns and place on buttered tins. Rise for twenty minutes covered with a cloth. Brush with sweetened milk. Make a cross on each. Bake in a hot oven.
Mrs. Belle De Graf – San Francisco Chronicle – 10 Oct 1920
Ms. Eddy’s Perfection Buns Recipe
One quart very light bread sponge, one pint sweet milk previously scalded, one teaspoon salt, half a cup sugar, half a cup sweet cream or a well beaten egg, two tablespoons butter or lard. Flour to mix stiff like bread. Let rise twice, working down each time until smooth. Make into balls, mash the top slightly and lay in greased pans. Let rise until twice their size. Bake in a quick oven.
E. A. Eddy, College City, Colusa county, Cal – The San Francisco Call – 11 May 1913
Ms. Wright’s Endelliffe Buns Recipe
Mix six ounces sugar with four ounces butter; add one egg, one and a half pounds flour, one-quarter ounce baking powder, six ounces currants or raisins and one-half pint milk. Beat the egg, white and yolk separately, before adding. Mix all and bake in a hot oven with sugar over. Cut into squares when serving.
Ms. Marie Wright, 1298 Union Street, City – The San Francisco Call – 25 May 1913
Ms. Farnlof’s Scotch Buns Recipes
Take 1 1/2 cups of flour, rub into it 1/4 pound butter and 1/2 teaspoonful baking powder. Mix to a firm paste with water, roll out two-thirds of this paste into a thin sheet and line the inside of a large cake or bread pan juet as if making a pie. The other one-third of the paste roll out for the cover of the pan.
Put together in a large pan 1 pound flour, 1/2 pound sugar, 2 pounds raisins, 2 pounds currants, 1/4 pound orange peel, 1/4 pound chopped almonds, 1/2 ounce ginger, 1/2 ounce cinnamon, 1/2 ounce allspice, 1/4 teaspoon black pepper, 1 small teaspoon carbonate of soda, 1 teaspoon cream of tartar, 1 breakfast cup of milk to moisten. Mix thoroughly together and put mixture into the lined pan. Make it flat on top, wet the edges around and put on the cover paste. Prick it with a fork, brush it with a little egg and bake in a slow oven for three hours.
This makes a large, rich bun, it improves with keeping.
Lydia Farnlof, 109 W. Eighth street, Santa Rosa