Banbury Meat
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 14. The excerpt below is the record exactly as published.
Banbury meat in the centre, fold it in three, press the edges firmly together, make three marks with a knife across the top, brush them over with whipped white of an egg ^nd sugar ; bake in a hot oven. Time to bake, fifteen minutes. Banbury Meat. Beat a quarter of a pound of butter to a cream ; mix with it a quarter of a pound of moist sugar, two ounces of mixed candied peel chopped fine, six ounces of best flour, one pound of currants, a quarter of an ounce of allspice, a quarter of an ounce of cinnamon : mix all these dry ingredients well together ; blend well with the beaten yolks of five eggs
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