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Banbury Cakes

Name: Banbury Cakes
Yield: 4 servings
Ingredients: a pound of currants; a quarter-pound of beef suet; three ounces of candied orange; three ounces of candied lemon-rind; a few grains of salt; a full quarter-ounce of pounded cinnamon and nutmeg mixed; four ounces of macaroons or ratafias; fourteen ounces of butter; to the pound of flour

From Modern cookery, in all its branches, 1884

Serves 4

Serve hot or cold, may be glazed.

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 477. The excerpt below is the record exactly as published.

BANBURY CAKES. First, mix well together a pound of currants, cleaned with great nicety and dried, a quarter-pound of beef suet, finely minced, three ounces each of candied orange and lemon-rind, shred small, a few grains of salt, a full quarter- ounce of pounded cinnamon and nutmeg 550 MODERN COOKERY. [chap. XXVI. mixed, and four ounces of macaroons or ratafias rolled to powder. Next, make a light paste with fourteen ounces of butter to the pound of flour

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