Banbury Cakes

Ingredients

• one pint of sifted flour
• one teacupful of warm milk
• half a cake of yeast
• half a pound of strained honey
• one pound of currants
• half a pound of candied orange and lemon peel
• half an ounce of powdered cinnamon
• half an ounce of all-spice

Method

1. 1

   Set a sponge with flour, milk, yeast, and salt.

2. 2

   Let rise, then add honey, currants, peel, and spices.

3. 3

   Roll puff paste, cut shapes, fill, flatten, dust with sugar, and bake.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 6. The excerpt below is the record exactly as published.

Banbury Cakes. — For the old manuscript rule as made three hundred years ago, set a sponge with one pint of sifted flour, one teacupful of warm milk, and half a cake of yeast, or two spoonfuls of liquid yeast with half a teaspoonful of salt. Let it rise in a warm place till very light, then add half a pound of strained honey, one pound of cur- rants, washed and dried, half a pound of can- died orange and lemon peel cut fine, half an ounce each of powdered cinna

Cook this with the app: pantry check, scaling, and the assistant.