Banbury Puffs
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
No method was recorded for this recipe.
Nutrition per serving
1058Calories
25 gProtein
219 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1058 kcal
Protein25 g
Carbohydrates219 g
Fiber1.5 g
Sugars57 g
Total Fat31 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.9 g
Cholesterol250 mg
Sodium19 mg
Potassium664 mg
Calcium143 mg
Iron13 mg
Magnesium80 mg
Phosphorus340 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0.9 mcg
Vitamin C224 mg
Vitamin A79 mcg
Vitamin E1.6 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate321 mcg
Choline141 mg
Caffeine0 mg
Alcohol4.6 g
Water146 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 22. The excerpt below is the record exactly as published.
BANBURY PUFFS Mixture. 1 oz. butter. ^ oz. flour. 1 tablespoonful brandy. 4 oz. currants. ^ oz. mixed peel. Pinches of allspice and cinnamon. 1 yolk. 2 oz. moist sugar. Flaky Pastry. — 6 oz. flour
Cook this with the app: pantry check, scaling, and the assistant.