1 cup sugar.
½ cup butter, melted.
½ nutmeg.
1 saltspoonful salt.
Flour enough to roll out like biscuit. Knead well, and set to rise for
five hours. Roll half an inch thick, cut into round cakes, and lay in
rows in a buttered baking-pan. When they have stood half an hour, make
a cross upon each with a knife, and put instantly into the oven. Bake
to a light brown, and brush over with a feather or soft bit of rag,
dipped in the white of an egg beaten up stiff with white sugar.
These are the “hot cross-buns” of the “London cries.”