Banbury Meat
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 3. The excerpt below is the record exactly as published.
a quarter of a pound of butter, and mix with it half a pound of moist sugar, six ounces of flour, two ounces each of candied orange and lemon peel cut tine, one pound of currants, a quarter of an ounce of ground cinnamon, a quarter of an ounce of allspice. Keep in a jar for use. BANBURY MEAT
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