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Banbury Cakes
From Tried favourites cookery book, 1909
Serves 8
Presented as published in 1909. 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
Nutrition per serving
375Calories
5 gProtein
39 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein5.5 g
Carbohydrates39 g
Fiber1.7 g
Sugars8.6 g
Total Fat26 g
Saturated Fat5.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol32 mg
Sodium164 mg
Potassium113 mg
Calcium27 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C35 mg
Vitamin A12 mcg
Vitamin E0.5 mg
Vitamin K9.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate52 mcg
Choline24 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 146. The excerpt below is the record exactly as published.
Banbury Cakes. i lb. Puff Pastry, 2 oz. Sugar, 2 oz. of mixed Peel, 1 oz. of Biscuit Crumbs, 4 oz. Currants, a dust of Allspice, 1 oz. Butter, i an Egg.
Cook this with the app: pantry check, scaling, and the assistant.